1 lb. round steak, cut into 1/2 inch cubes
1/2 c. dry sherry
2 c. peeled and diced potatoes
1 1/4 c. chopped onions
2 tbsp. chopped fresh parsley
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
Beaten eggs for glaze

In mixing bowl combine steak, sherry, and potatoes. Set aside to marinate while preparing and chilling pastry. Drain steak and potatoes, discard liquid. Combine in bowl with onions, parsley, salt, pepper and thyme. On lightly floured surface roll pastry one ball at a time to a 7 inch circle. Place 3/4 cup of filling in a strip across the center. Bring both sides of dough up over filling forming a seam. Pinch seams to seal. Repeat with remaining pastry and filling. Brush with egg glaze. Place on baking sheet. Bake at 400 degrees for 45 minutes. Makes 6 pasties.

PASTRY:

In a bowl combine 3 cups flour and 1 1/2 teaspoon salt. Cut in 1 cup plus 2 tablespoons shortening until mixture resembles a coarse meal. Add 7 to 9 tablespoons ice water, toss together and form a ball. Divide into 6 portions, dust each with flour and wrap in wax paper. Refrigerate 1 hour.