5 c. flour
1 c. Crisco
1 tbsp. salt
1 tsp. Calumet baking powder
1 c. ice water

Sift flour with salt and powder. Cut Crisco into flour. Work mixture by hand until mealy. Add water gradually until dough can be formed into a ball. Split into 8 or 9 balls. Roll each ball thin for 9 inch pie shell between two sheets of waxed paper.

FILLING:

2 lbs. ground round
12 med. Idaho potatoes
1 med. to lg. onion, 2 1/2 inch diameter
2 carrots; optional
1/4 c. rutabaga; optional
1/2 tsp. pepper
1 tsp. salt

Peel potatoes, carrots, and rutabaga. Dice potatoes 3/8 to 1/2 inch. Chop onions. Dice carrots and/or rutabaga about 1/4 inch. In a large bowl mix meat and vegetables until evenly distributed.

ASSEMBLY: Place crust in 9 inch pie pan and pile filling about 2 inches high on one half. Fold crust over filling and roll edges together. Pierce crust with fork in about 3-4 places.

BAKING: Preheat oven to 450 degrees. Bake 10 minutes to start browning crust. Reduce oven to 350 degrees. Bake 60 minutes. Allow to cool 1/2 hour before serving.

Serve plain, with butter or ketchup. Can be frozen and warmed up in 350 degree oven or microwave. Makes 8 to 9 pasties. Prep time: 1 1/2 to 2 hours.