Recipe(tried): Authentic Cornish Pasty (from the mining country of Wisconsin)

CORNISH PASTY

FOR THE CRUST:
1 3/4 cup flour
1 tsp. salt
2/3 cup shortening
1/4 cup water
FOR THE FILLING:
1 lb. round steak
2 cups potatoes, thinly sliced
1 cup rutabaga, thinly sliced (optional)
1/8 to 1/4 tsp. black pepper
1/2 cup onion, diced
1 tsp. salt

Preheat oven to 375 degrees F.

TO PREPARE CRUST:
Combine flour and 1 tsp. salt; cut in shortening. Add water until mixture forms a ball, (you may need a little more water). Refrigerate until needed.

FOR FILLING:
Remove bones and membranes from meat and cut in small cubes. Combine with potatoes, rutabaga, pepper, onion and 1 tsp. salt.

TO SHAPE AND BAKE:*
Divide dough into 4 pieces and roll each to for an eight inch diameter circle. Place 1/4 of filling mixture on each. Moisten edges with water, flop one portion of circle over the other. Seal and press edges together tightly, cut a slash in the top. Place on baking sheet.

Bake in moderate oven (375 degrees) until brown and meat is tender, 45-50 minutes.

Serve with catsup or chili sauce.

*Note: I often divide the dough in half and roll out and fit one portion in an 8x8-inch baking dish, fill with all of the meat/potato mixture and top with the other half of the dough. Seal the edges tightly, cut slits in top and bake. Cut into squares to serve.