1 1/3 c. triticale flour
1 1/3 c. all-purpose flour
1 1/2 tsp. salt
2/3 c. solid white vegetable shortening
1/2 pkg. (8 oz.) cream cheese or cream cheese with chives
1/3 c. ice water

FILLING:

1 tbsp. vegetable oil
1/2 lb. ground beef
1 c. 1/4 inch diced cooked potato
1/2 c. finely chopped onion
1/4 c. sour cream
3/4 tsp. salt
1/4 tsp. pepper

To make dough, in a medium size bowl, stir both of the flours and the salt together. Cut in shortening and cream cheese with a pastry blender or two knives, until the mixture resembles coarse cornmeal. Stir in the water and form the dough into a ball. Chill for 20 minutes.

While dough is chilling, make filling. In a skillet, heat the oil over medium high heat. Add beef, potato and onion and cook, stirring frequently, until beef is no longer pink and onion is softened. Remove from heat and stir in sour cream, salt and pepper. Set aside to cool slightly.

Preheat oven to 400 degrees F.

On a lightly floured surface, roll dough into an 18 inch circle. Cut out 7 (6 inch) circles, tracing around a plate, or anything that measures 6 inches in diameter, with the tip of a knife. Place equal amounts of the filling on each circle, leaving a 1/2 inch border. Brush with flour on edges when preparing to fold edges of dough. Form a half-moon. (You may find this a little tricky to do as there is quite a lot of filling for each pastry. The best way is to sort of hold the filling back with one finger as you fold the dough over it.) Seal each pastry by pressing the edge with your fingers or the tines of a dinner fork (you may need to dip the fork in flour from time to time to keep it from sticking to the dough). Place pasties on ungreased baking sheets. Cut vents in each pasty, or prick with a fork several times.

Bake for 25 minutes, or until golden. Serve immediately, or cool and serve at room temperature. Pasties may also be chilled and reheated, if that's more convenient.