FILLING:

3 1/2 cups cubed potatoes
1/2 cup cubed carrots
1/4 cup rutabagas
1/4 cup diced onion
4 cloves garlic, minced
1 lb. cubed beef skirt steak
1/4 lb. cubed pork steak
4 tsp. butter
Salt and pepper, to taste

CRUST:

1 cup Crisco
1 cup boiling water
3 cups flour
pinch salt

CRUST: Melt Crisco in boiling water and add to flour and salt a little at a time. When mixed, put in refrigerator for 1/2 hour. When dough is cooled, cut into 4 pieces. Roll each on floured board until 9 or 10 inches across.

To fill: mix filling ingredients well. Divide into 4 portions. Place one on each dough portion. Fold dough in half over filling after placing 1 teaspoon butter on top of filling. Pinch edges to seal. Slit top. Repeat for other pasties. Place on greased baking sheet.

Bake at 400°F for 1 hour.

Serves 4.