1/2 lb. raw beef steak, diced (or ground beef)
1 c. chopped onions
1 lg. tbsp. butter
1 med. size potato, diced

PIE DOUGH:

1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 to 1/2 c. shortening
1/4 c. water (about)

Sift together flour, salt and baking powder; then mix in shortening and water and shape and roll as in directions.

For 1 pasty take 1/2 the dough. Roll thin to shape and size of pie plate. Pile half the potato, onion and meat on 1/2 the mound of pie dough, and to within 1 inch from edge. Sprinkle with salt and pepper and dot with butter. Fold other half of this dough over this filling, press edges together well. Place 2 pasties in pie plate. Cut slit in top of each, into which a teaspoon of hot water should be poured occasionally to keep from drying out. Bake 3/4 hour in hot oven (400 degrees) or until well browned then reduce to 350 degrees for 15 minutes.

Smaller circles may be rolled and cut out to make appetizer size.