CRUSTS: (Makes 2)
3 1/2 c. flour, sifted
1/2 tsp. baking powder
1 tsp. salt
1 c. lard
1 egg
2/3 c. water

FILLING FOR ONE: (Double for 2)
1 1/2 c. potatoes, diced
1/2 c. carrots, diced
1 c. round steak, hamburger or venison
1/4 c. onions, diced
4-5 dabs butter

Mix first 4 ingredients with hands until crumbly and dough leaves a hand print when squeezed. Break egg in measuring cup and fill with 2/3 cup cool water. Beat well together with fork. Add to dry ingredients and form a ball. Roll on lightly floured surface. Makes 2 crusts.

In a large pie plate lay 1 crust as if to fill 1/2 the pan, fill first with potatoes and carrots mixed, then meat, onions and season with salt and pepper and 4 to 5 dabs of butter on top. Fold over crust as if making 1/2 pie or popover.

Bake at 325 degrees for 2 hours. Test for doneness at 1 1/2 hours. Should be golden brown and tender. Best to make two pasties in 1 pie pan. Fill other 1/2 of pie pan like the first.