4 c. flour
Dash salt
1 1/2 c. Crisco
1 c. ice water

Crust - Mix flour and salt, taste (if flat add more salt). Add Crisco then mix in ice water. Shape into ball and wrap in wax paper. Chill overnight - roll out in circles (about 6 inches). Fill and bake at 350 degrees until brown on greased cookie sheet. Snip 2-3 holes in top to allow steam to escape.

FILLING:

2 lbs. beef and pork, cubed
4-6 med. potatoes
6 carrots
1 lg. onion, diced
1 rutabega or 4 turnips, cooked and pureed
Parsley, salt and pepper

Filling - Steam potatoes, carrots, and onion in medium pan 1/2 full of water with chicken bouillon to taste. When just done mix in 1 tablespoon cornstarch and 1 tablespoon water - set aside. Brown meat with water until just done - drain and add to vegetable mixture. Chill. Use as filling in above crust.