1/2 lb. (1 c.) lard or shortening
1 1/4 c. boiling water
1 tsp. salt
4 1/2 - 5 c. flour
1 1/2 lbs. round steak, cut 1/4 - 1/2 inch cubes (I substitute lean hamburger or ground chuck)
4 med. potatoes, peeled and diced
1 lg. onion, finely chopped
1 c. chopped carrots (I use a little more)
1 c. chopped rutabaga (optional)
1 1/2 tsp. salt
1/2 tsp. pepper

Place shortening in large bowl; add boiling water and stir until melted. Add salt and stir in flour until it forms stiff balls and cleans bowls. Gather into ball; wrap in plastic wrap and refrigerate for at least 1 hour.

Now make filling. Divide chilled dough into 8 (16 if you'd like small ones). Roll out into thin circles.

Place 1 cup (1/2 cup for small) filling in center. Fold edges to meet, so that you have a half circle. Crimp and seal edges around pasty. Prick. Bake on cookie sheets.

Preheat oven to 400 degrees. Bake for 15 minutes then lower to 375 degrees and continue baking for 45 minutes - 1 hour until golden brown.