3 c. all-purpose flour
1 1/2 tsp. salt
1 c. shortening or 3/4 lard & 1/4 suet
7-8 tbsp. cold water
2-3 med. potatoes
1 lb. beef round steak, cut in 1/4" cubes
1 med. turnip, peeled & cut in 1/4" cubes (optional)
1/2 c. finely chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. catsup, optional
1/4 c. water, optional

In a large mixing bowl stir together thoroughly the flour and 1 1/2 teaspoon salt. With a pastry cutter cut in the shortening until the mixture resembles coarse crumbs. Using the 7 or 8 tablespoon cold water gradually add to dry ingredients 1 tablespoon at a time, tossing the ingredients with a fork until the mixture holds together. Form into a ball. If desired, cover and chill the dough 1 hour.

Meanwhile, prepare the meat-vegetable filling. Peel and coarsely chop the potatoes. In a bowl combine the cubed beef, chopped potato, cubed turnip, finely chopped onion, 1 1/2 teaspoons salt and the pepper. Set aside.

Divide the dough into 5 equal portions. On a lightly floured surface roll out each portion of dough to a 9 inch circle. Place about a cup meat - vegetable filling on one half of each circle of dough. Fold the pastry over the filling to make a half circle. Using tines of a fork seal the pastry edge; cut slits for escape of steam. Bake at 400 degrees until golden brown, about 45 minutes. If desired, combine catsup and the 1/4 of water in a small saucepan, heat thoroughly. Serve with pasties. Serves 5.