Recipe(tried): Cornish Pasty with Rutabegga

I am staying with my Mom for a week & all this talk of rutabeggas, (my Grandma's spelling,) has us hungry for Cornish Pasty! The recipe which I call Grandma Guerber's Cornish Pasty actually came from her sister, Jo, who my Mom was named after.I love rutabeggas roasted with other root veggies as a side dish or a meal as well as in this wonderful savory pie.

GRANDMA GUERBER'S CORNISH PASTY
Meat to tater to rutabegga ratio is up to individual taste. We usually use 2 cups each meat and potato to 1 cup each onion and rutabegga. I think this makes two 8" pies, we usually make about 6 small (5"-6") pies. You can buy pie pans that size. My Dad likes some gravy on the side, but the rest of us eat them unadulterated.

1 lb round steak, fat trimmed and cut into bite-size pieces
About 3 medium potatoes, peeled and diced
1 small onion, peeled & diced
1 small rutabegga, peeled & diced
3 Tablespoons parsley, chopped
3 cups flour
1 cup plus 2 Tablespoons Crisco shortening
1 teaspoon salt
1/4 cup ice water
butter (for dotting top of filling)
water (for sprinkling top of filling)
salt and pepper to taste

Combine steak, vegetables and parsley in a bowl. Mix well and reserve. Make pie dough using the flour, Crisco, 1 teaspoon salt and ice water. Roll out pie dough & line pie plate(s) with it. Fill with steak mixture. Dot with butter and sprinkle with a bit of water. Salt and pepper to taste. Cover with top crust. Bake for 1 hour at 400 degrees F. Can be served hot, at room temperature or cold. Great for picnics. Enjoy!