2 rich/flaky pie crusts
3/4 pound sirloin steak
1 cup raw carrots and/or parsnips, turnips or rutabaga
1 tablespoon butter, softened
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup raw potatoes
1/2 cup onions
Parsley

Preheat oven to 400°F.

Roll medium rich pie crust out as for pie, or use a store bought pre-rolled crust.

Cut meat into small cubes. Dice vegetables into 1/2-inch cubes. Season with salt, pepper and garlic powder. Combine with butter.

Cut square and cover half of it with the above ingredients which have been diced and mixed. Sprinkle a few drops of water or beef broth over all and fold over other half of crust to cover and form a triangle. Brush edges with water to dampen.

Pinch edges well, making a double fold. Prick upper crust with a fork to allow steam to escape.

Reduce oven heat to 365° F. and bake on an aluminum baking sheet for about an hour. Reduce heat to 325°F and shield with foil if it starts to brown too quickly.

This recipe makes 2 large pasties or 4 individual pasties. Smaller pasties require less cooking time than larger ones.