CRUST FOR 6 PASTRIES:

3 c. flour
1 tbsp. salt
1 c. cold water
1 c. shortening OR 2/3 c. sunflower oil

Combine flour, salt and shortening or oil. Mix well with fork or wire blender. Add water a little at a time. Separate into 6 balls. Chill 1 hour.

FILLING:

4 1/2 c. potatoes, diced
1/2 c. carrots, grated
3/4 c. onions, chopped
1/2 c. rutabaga, grated
2 lbs. extra lean ground beef OR 2 c. cubed round steak with 1/2 c. ground beef
Salt, pepper & celery seed, to taste

Mix all ingredients together until well blended. Do not under mix. Knead pie crust balls for 1 minute. Roll 10 inches in diameter in between waxed paper or on flour surface. Place 1 cup filling on 1/2 the crust. Fold over. Crimp edges together to seal. Arrange on cookie sheet with crimped side up. Slit with knife several times to let steam out while baking. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees for another 45 minutes.