2 c. flour
1 tsp. salt
2 tbsp. shortening
1/2 c. butter
1/2 c. ice water

Makes 5. Multiply as needed. Blend with pastry blender until pea size. Add water and mix dough in a ball.

BASIC FILLING:

5 c. diced potatoes
1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion, chopped fine
1/4 tsp. garlic powder (optional)
1/2 to 1 c. chopped rutabaga (optional)

Soak potatoes in water 2-3 hours or overnight. Drain potatoes, add seasonings and mix with meat. Mix thoroughly and put in refrigerate while you make the crust. Roll out oval. Put 1 cup filling on 1 side and flip over crust. Add 1/2 tablespoons butter to mixture before flipping over. Turn and crimp edges; seal. Bake on cookie sheet at 350 degrees, 1/2 hour on upper rack and 1/2 hour on lower rack. Serve with ketchup.