1/4 c. all purpose flour
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
Dash ground ginger
Dash ground allspice
1 lb. round steak, cut into cubes
2 tbsp. cooking oil
1 c. sliced onions
2 c. diced peeled potatoes
2 c. water

PASTRY:

1 c. all purpose flour
1/2 tsp. salt
1/3 c. shortening
3 tbsp. cold water
1 egg, beaten

Combine flour, salt, pepper, paprika, ginger and allspice. Coat meat cubes; reserve remaining flour mixture. In a skillet, heat oil over medium high burner. Brown meat on all sides. Add onions; cook until tender. Stir in reserved flour mixture. Add potatoes and water; bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are almost tender. Meanwhile, for pastry, combine flour and salt. Cut in shortening. Add water and carefully shape into a ball. Roll out crust to fit a 10 inch pie plate. Spoon meat filling into the pie plate and top with crust. Seal and flute edges. Brush crust with egg. Bake at 450 degrees for 20 to 25 minutes or until golden. Serve immediately. Yield: 6 servings.