1/4 c. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
Dash of ground ginger
Dash of ground allspice
1 lb. round steak, cut in cubes
2 tbsp. cooking oil
1 c. sliced onions
2 c. diced potatoes
2 c. water

PASTRY:

1 c. all-purpose flour
1/2 tsp. salt
1/3 c. shortening
3 tbsp. cold water
1 egg, beaten

Combine flour, salt, pepper, paprika, ginger and allspice. Coat meat cubes; reserving remaining flour mixture. In a skillet, heat oil over medium heat. Brown meat on all sides. Add onions, cook until tender. Stir in remaining flour mixture. Add potatoes and water, bring to a boil. Simmer for 20 minutes or until potatoes are almost tender.

Meanwhile, for pastry combine flour and salt. Cut in shortening. Add water and carefully shape into a ball. Roll out crust to fit 10 inch pie plate. Spoon meat filling into the pie plate and top with crust. Seal and flute edges. Brush crust with egg. Bake at 450 degrees for 20 to 25 minutes until golden brown.