2 c. all-purpose flour
1 tsp. salt
2/3 c. cold shortening
3 to 4 tbsp. cold water
8 oz. lean ground beef
1 med. potato, pared, shredded
1 med. onion, minced
2 tbsp. butter, softened
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. dry mustard
butter
1 egg, slightly beaten

1. Mix flour and 1 teaspoon salt in medium size bowl. Cut in cold shortening thoroughly. Sprinkle in cold water, 1 tablespoon at a time, mixing until dough almost cleans side of bowl. Gather dough into ball; cover with plastic wrap.

2. Combine ground beef, potato, onion, 2 tablespoons butter, 3/4 teaspoon salt, the pepper and mustard thoroughly in medium size bowl.

3. Divide dough in half. Roll half the dough on lightly floured cloth-covered surface into circle about 1/4 inch thick. Cut into 4 inch circles. Spoon about 1 tablespoon of the filling onto half of each circle; dot with butter. Dampen edges of dough with water. Fold dough over filling, pressing edges together firmly; crimp with fork. Repeat procedure with remaining dough and filling.

4. Heat oven to 400 degrees. Place pasties on lightly greased baking sheet. Cut slits for steam in top of each; brush with beaten egg. Bake until light brown, 20 to 25 minutes. Serve hot.

TIPS: Pasties can be prepared to this point in advance. Store dough and filling, separately, covered in refrigerator overnight. Proceed with step 3.

Pasties can be prepared to this point in advance. Store covered in refrigerator no longer than 6 hours. Proceed with step 4.