2 c. flour
1/2 tsp. salt
1 tbsp. shortening
1 c. finely grated suet
Cold water

The secret to successful pasties is in the crust. Freeze suet. When ready to use, cut up the white "meat" of the suet into small chunks and either grind or use a food processor to chop it finely. The suet warms with handling so it blends well in the crust.

Form crust into either 4 large or 5 medium balls and flatten with hand. Place on a large plate and cover with waxed paper and refrigerate until needed.

FILLING:

4-5 med. potatoes, peeled
1 lg. onion
1 med. rutabaga
1 lb. flank steak or very lean chuck steak
1/4 c. finely grated suet
4-5 tsp. butter

Partially freeze meat and dice into 1/4 inch cubes.

Snip potatoes finely or dice into 1/4 inch cubes. Do the same with the rutabaga. Chop onion finely.

Combine all in a large bowl and sprinkle with the suet and salt and pepper to taste. Mix well. Divide mixture into 4 or 5 small bowls.

Roll out one crust at a time and use a pie tin to hold crust while you fill one side of it with the meat/vegetable mix. Fold other half of crust over the filling. Wet edge of crust with a finger dipped into cold water and press crust together. Roll edge of crusts together to make a tight seal.

Prick the top of the crust several times and make a small slit in the top to push in a little of the butter. The suet and butter make the juices to cook in. Remove with hands from the pie tin and place on a cookie sheet--usually three will fit on one sheet. Bake 425 degrees 15 minutes, reduce to 375 degrees and bake 45 minutes more.