CRUST:

3 c. flour
1 tbsp. salt
1 c. lard
1 c. cold water

FILLING:

1 lb. flank steak
1/2 lb. lean pork, cut in sm. pieces
4 med. potatoes
1 sm. turnip
1 med. onion

Chop potatoes, onion and turnip quite small.

Sift flour, salt and add lard. Work in lard as for pie crust. Add 1 cup water, and mix to form soft dough. Refrigerate overnight. This is optional, as dough may be made up just before rolling. Cut 5 portions. Roll out on a floured board to size of a 9-inch pie tin. Cut half of dough place about 3 tablespoons turnip and 1/2 to 3/4 cup potatoes, small amount onion, about 3 ounces flank steak and 1 ounce pork. Salt and pepper to taste. Place piece of butter about size of walnut on top. Fold uncovered portion over filled portion and crimp edges to seal. Cut 3 or 4 small knife slits in top to permit escape of vapor. Pastry is somewhat in the shape of half moon. Preheat oven to 450 degrees and bake for 25 minutes, then turn heat down to 400 degrees and continue to bake for 20 minutes until well done. Serves 5.