PASTRY:

2 c. flour
2/3 c. plus 1 tbsp. shortening
1 tsp. salt
1/3 c. ice water

Measure flour into a bowl and remove 1/3 cup, set aside. Combine salt and shortening with remaining flour; make a well in the center. Combine 1/3 cup flour with ice water, pour into flour-shortening mixture and stir quickly to blend.

FILLING:

1 1/2 lbs. top sirloin steak, cut into sm. cubes
1 onion, chopped
6 red potatoes, peeled and thinly sliced
Salt and pepper to taste

Pasties can be individual sized or 2 large ones baked and sliced for dinner. Individual pasties are great for picnics or lunch! Roll dough into a circle dependent upon the size you want. Fill with meat mixture, add a few pats of butter and fold dough over meat to make a turnover. Crimp edges to seal. Place on a baking sheet and brush with a mixture of beaten egg white and 1 tablespoon water to give them a nice glaze. Bake at 375 degrees for about 50 minutes.