8 cups all-purpose flour
2 tsp. salt
1 lb. lean beef
1 lb. lean pork
8 small potatoes
1 lb. lard
2 1/2 cups ice water
1 small rutabaga
3 carrots
3 small onions
salt
pepper
butter

Sift flour and salt. Cut in lard until crumbly. Add water gradually to make soft dough. The less handling, the better. On floured board, roll dough into 12 circles, dinner plate size. Cut meat into small pieces. Cut onion, potatoes, rutabaga and carrots into separate dishes.

Place even amounts of vegetables and meats on each circle, beginning with onion, then meats with salt and pepper, potato, rutabaga and carrot. Add a dab of butter to each. Fold over and seal with water. Cut slits in top.

Bake on greased baking sheet, don't crowd, at 450°F for 45 minutes until browned.