CRUST:

3 c. flour
1 tsp. salt
3/4 c. lard or shortening
1/2 c. cold water

FILLING:

5 med. potatoes, cubed
2 med. onions, finely chopped
1 lb. ground round
1 tsp. salt
2 med. carrots, chopped
1/4 c. rutabaga (optional)
Dash of pepper (black)

To make crust, sift flour and salt. Cut in shortening as you would for a pie crust. Add water and mix lightly. Divide dough into 4 portions. Roll out in a circle, as you would for a pie.

Combine all the filling ingredients and place 1 cup of filling on half of each circle, add 1 teaspoon butter on top and wet edge of half circle and fold crust over. Seal the edges. Bake at 375 degrees for one hour. Makes 4 servings.