2 c. flour
1/2 c. butter
2 tbsp. lard
1 egg yolk
3 tbsp. cold water
1 egg white, lightly beaten

Sift flour into a large bowl. Cut butter and lard into small pieces and mix into flour until well coated. Using fingers, knead the pieces of fat into the flour until the mixture has the texture of bread crumbs.

Beat egg yolk and water together, add to flour mixture and blend. Gently knead on a floured board until dough is smooth. Return to bowl, cover and cool in refrigerator for 20 minutes.

PASTRY FILLING:

1 lb. chuck steak, cut into 1/2" cubes
1 tbsp. oil
1 lg. onion, chopped
1 c. carrots, diced
1 tsp. salt
Pepper to taste

In a large skillet, brown meat in oil. Add onions and saute. Remove from heat and mix in carrots, salt and pepper. Preheat oven to 400 degrees. Roll out chilled dough to 1/4 inch thickness. Cut into flour 5 inch circles. Divide meat mixture into 4 and place in middle of pastry circles. Fold each pastry circle around meat mixture to make a half-moon shape, then pinch edges together to seal mixture in. Glaze with egg white and bake 30 minutes.