2 c. flour
1 tsp. salt
2/3 c. butter
4 tbsp. milk
1 lb. ground round
1/2 c. chopped onion
1 c. 1/4 inch cubed raw potatoes
1/2 c. chopped rutabaga or carrots
1/2 tsp. salt
1/8 tsp. pepper

Mix flour and salt; cut in butter with pastry blender. Add enough milk to make pastry dough; cover and chill. Mix meat, vegetables and seasonings well. Divide into 4 portions and set aside. Divide pastry in fourths. Roll each portion into 3/16-inch thick circle.

Place meat mixture on 1/2 toward center line of pastry; cut vent marks in other half. Moisten edge of pastry with water. Fold pastry over top half. Crimp and flute edges. Place on ungreased cookie sheet. Bake in 400 degree oven for 30 minutes or until nicely browned. Yield: 4 servings.