Ingredients

• 1 medium potato, peeled and cut into 1/4 inch dice
• 1 medium onion, finely chopped
• 1/2 lb chuck or 1/2 lb round steak, cut into 1/2 inch cubes
• salt & pepper
• 1 pinch dried thyme (optional)
• 8 ounces flour (scant 2 cups)
• 2 ounces cold butter, diced
• 2 ounces vegetable shortening or 2 ounces lard, chilled and diced
• cold water (add ice cubes to keep very cold)
• 1 eggs, beaten (to glaze) or 1 milk (to glaze)

Instructions

1. Preheat oven to 425* F.

2. Combine potato, onion, meat, and seasonings; mix together well.

3. Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).

4. Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.

5. Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.

6. Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.