1 3/4 lb. beef, cut in sm. pieces
1/4 lb. fresh pork, cut into sm. pieces
6 potatoes, peeled and diced
1 sm. rutabaga, diced
2 med. onion, chopped
Salt and pepper to taste
butter; optional
Sprig of parsley

Mix all of above together to make filling. Some add a dab of butter and a fresh sprig of parsley as well.

CRUST:

4 c. flour
1 c. shortening
1 tbsp. salt, level
1 c. water, cold

Mix crust ingredients together and divide into 7 parts. Roll out each part to form a 6-7 inch circle. Place filling on 1/2 of form and fold other half over the top. Roll and squeeze edges together to seal. Poke several holes in top of each pasty to release steam. Place on ungreased baking sheet and bake at 375 degrees for 1 hour. Some prefer to place crust mixture in refrigerator overnight before using a it makes it easier to work with.