Real Cornish Pasties

From the Kittle Kitchen

Ingredients

For Dough:
3 cups all - purpose flour  
1 1/2  teaspoon salt 
1 cup shortening                               
7-8 tablespoon cold Water           

For Filling:
2 or 3 medium potatoes
lb. beef round steak cut into 1/4 inch cubes
1 medium turnip or rutabaga peeled and cut in 1/4 inch cubes (3/4 cup)
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion finely chopped

Directions:

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

Filling:
Meanwhile, prepare the meat -vegetable filling. Peel and coarsely chop
the potatoes.
In a bowl combine the cubed beef, chopped potato, cubed turnip and finely
chopped onion, 1 ½ teaspoon salt and the pepper.  Set aside.

Divide the dough into five equal portions.  On a lightly floured surface
roll out each portion of dough to a 9 inch circle. Place about 1 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 in the pastry for escape of steam.  Carefully
transfer pasties to an ungreased baking sheet.  Bake pasties at 400 till
golden brown about 45 minutes.  If desired in a small saucepan combine
catsup and ¼ cup water, heat through. Serve with pasties. Serves 5

You can change vegetables to suit you and the gravy.
Beef gravy
Chicken gravy
Melted butter