PASTRY:

3 c. flour
1 tsp. salt
1 c. butter, butter, or lard, cold, cut into sm. pieces
6 to 8 tbsp. ice water

FILLING:

2 c. finely diced lean veal
2 c. finely diced beef
2 c. finely diced peeled red potatoes
1 c. coarsely chopped carrots
1 c. coarsely chopped celery
1 c. coarsely chopped onions
1 1/2 tsp. salt
1 tsp. ground pepper
1 tsp. ground marjoram
1 tsp. thyme
1 tsp. minced parsley
2 tbsp. butter
1 egg, slightly beaten

PASTRY: Mix flour and salt in a large bowl, cut in butter and lard until mixture resembles coarse crumbs. Stir in 6 tablespoons ice water until dough gathers easily into ball; add remaining 2 tablespoons water, if necessary. Cover and refrigerate 1 hour.

FILLING: Mix all ingredients except butter and egg in a large bowl. Roll pastry on lightly floured surface to 1/8 inch thickness. Cut pastry into 6-inch rounds, using a bowl or cutter as guide.

Heap 1/4 cup of the filling in the center of each pastry round. Dot the top of filling with 1/2 teaspoon of butter. Brush edges of pastry with warm water and fold pastry over filling to make a half moon shape. Press seams by hand, then with fork tines to seal.

Cut a small slit in the tip of each pastry. Brush tops with beaten egg. Bake on ungreased baking sheet at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake 20 to 30 minutes or until golden brown. Cool 5 minutes on a wire rack.