Use about 2 cups meat and 2 cups potato to 1 cup each of onion and rutabaga (Swede Turnips).

Mix steak, vegetables and seasonings well; add enough water to cover, 1/2 teaspoon salt, 1 crushed beef bouillon cube and 1 tablespoon ketchup. Stir well. Refrigerate about 1 hour.

5 minutes before making up pasties, drain mixture in a colander.

Meanwhile, prepare the dough.

Roll out dough for either 2 (8 inch) pies or 6 (5-6) inch turnovers.

Dot mixture with butter and sprinkle with a small amount of ice water.

Sprinkle mixture with salt, pepper, and garlic powder.

If you are making pies, cover with top crust.

If you are making turnovers, place 1/4 cup filling onto one side of rolled out dough (an oval shape is easier to work with than a circle). Fold dough over filling and press edges together, crimping well. You can paint edges with a few drops of water prior to sealing to help make a better seal.

Bake pies for 1 hour at 375°F or turnovers for 45 minutes or until golden brown and contents are tender.

If browning too rapidly, reduce temperature to 350°F and cover lightly with foil.

Can be served hot or cold. Turnovers are great for lunches and picnics!