4 sm. potatoes
1 1/4 lb. ground chuck
1/2 rutabaga (I use a whole one and eliminate 1 potato)
1 med. onion
3 lg. carrots

Slice all vegetables thin, mix, salt, and pepper to taste. Divide meat into 6 even parts.

CRUST:

4 c. flour
6 (1 tsp.) pats butter
2 sticks butter

Mix flour and 2 sticks butter real well into a crumbly mixture. Add 1 cup cold water and work into a nice pliable dough. If it is too sticky, add just a little flour, too much flour will make the crust tough.

Separate into 6 equal parts. Roll out into rectangles approximately 1/4 inch thick, place 1/6 of the filling mixture and 1 part of the meat on 1/2 of the rectangle, leaving room around the edges to crimp. Place 1 pat of butter on top of filling, fold over other half and crimp real well, slice a 1 inch slit in top for steam. Bake on ungreased baking sheet for 50 minutes at 400 degrees. May be served with ketchup or gravy. Even good cold!