To make 16 six inch pasties; 1 tablespoon butter, softened. Preheat the oven to 400 degrees. Using a pastry brush, coat a large baking sheet with the softened butter. Set aside.

PASTRY:

4 c. all purpose flour
1 1/2 c. lard (3/4 lb.), chilled and cut into 1/4 inch bits
1/8 tsp. salt
8 to 10 tbsp. ice water

In a large chilled bowl, combine the flour, salt and lard. Working quickly, rub the flour and lard together with your fingertips until they look like coarse meal. Pour in 8 tablespoons of ice water all at once, toss together, and gather the dough into a ball. If the dough crumbles, add up to 2 tablespoons of ice water, 1 tablespoon at a time, until particles adhere. Dust the pastry with a little flour and wrap it in waxed paper. Refrigerate for at least 1 hour.

On a lightly floured surface, roll out dough into a circle about 1/4 inch thick. With a pastry wheel or sharp knife, cut the dough into 6 inch rounds using a small plate or pot lid as a guide. Gather the scraps together into a ball, roll out again, and cut into 6 inch rounds as before.

FILLING:

1 c. coarsely chopped white or yellow turnips
2 c. finely diced potatoes
2 c. finely diced lean boneless beef, preferably top round
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1 c. coarsely chopped onion
1 egg, lightly beaten

With a large spoon, toss the turnips, beef, onions, potatoes, salt and pepper together. Place about 1/4 cup of the mixture in the center of each pastry round. Moisten the edges of the pastry rounds with a pastry brush dipped in cold water, then fold the rounds in half to enclose the filling completely. Press the seams together firmly and crimp them with your fingers or the tines of a fork. Place the pasties on the greased baking sheet, and cut two slits about 1 inch long in the top of each. Brush lightly with the beaten egg and bake at 400 degrees in the middle of the oven for 15 minutes. Reduce the heat to 350 degrees and bake for 30 minutes, or until the pasties are golden brown. Serve hot or at room temperature. May be served with brown gravy over the top.