1 lb. beef boneless shoulder, or round steak, cut into 1/4" pieces
2 c. diced pared potato
2 c. diced carrots
1 c. diced onion
Pickled beets, chili sauce or pickles for garnish
1 c. diced raw turnip or rutabaga
4 sticks pie crust mix
2 tsp. salt
Pinch pepper
4 tbsp. butter
Water
Milk or cream

Prepare meats and vegetables; set aside. Heat oven to 350 degrees. Prepare pastry as directed on package. Gather dough into 4 equal balls. Roll 1 ball into 12" circle. Place pastry circle on one end of a large baking sheet. On half of the pastry circle, spread 1/4 each of the potatoes and meat; sprinkle with 1/4 teaspoon salt.

On top of the meat, spread in layers 1/4 each of carrots, onions and turnip. Sprinkle with 1/4 teaspoon salt and dash of pepper. Dot with 1 tablespoon butter. Sprinkle 1 tablespoon water over filling. Brush edges of pastry with water. Fold pastry over filling; turn edge of lower pastry over edge of top pastry. Seal and flute. Prick top with fork; brush with milk. Repeat procedure for remaining 3 pasties, placing second pastry circle on other end of baking sheet. Use 2 baking sheets. Bake 1 hour. Garnish and serve.