Pastry:

3 c. all purpose flour, sifted
1 tsp. salt
1 c. lard
1/2 c. cold water

Combine flour and salt. With pastry blender or 2 knives used scissor fashion, cut in lard until it resembles coarse crumbs. Add water and work until the dough can be handled and is not sticky. Wrap in wax paper and refrigerate. Frozen pie crusts can be substituted.

Filling:

1 1/2 lb. steak, uncooked and cut into small cubes
3 potatoes, peeled and cubed
1/2 c. grated carrots
1/2 c. finely chopped rutabaga (optional)
1/2 c. finely chopped onion
1/2 tsp. salt
Dash of pepper
1 tbsp. butter

In large bowl combine first 5 ingredients. Add salt, pepper and butter. Mix well. Preheat oven to 325°F. Divide pastry into 6 equal pieces; roll out each piece into 8 inch round. On half of each pastry, place 1/6 of filling. Fold over other half and press edges with tines of fork dipped in flour to seal. Make 4 small slashes in top of each and bake 1 hour or until lightly browned.