2 c. flour
1 tsp. salt
4 tbsp. grated suet
3 tbsp. lard
1/2 c. cold water

Mix as for pie crust. Divide into 4 and roll each about the size of a lunch plate. Peel 4 potatoes and dice in about 1 inch pieces, cut 1/2 pound round steak and 1/2 pound lean pork steak into 1 inch pieces. Slice 2 medium onions.

Make a large mound by alternating the meat, onions and potatoes in the middle of rolled pastry, seasoning with salt and pepper. Bring outer edges of pastry together and pinch them tight so they won't open. Make small slits in top of each and bake in hot oven for first 20 minutes, reduce heat and bake 40 minutes longer.