Ingredients
FILLING:1 pound beef top round steak, cut into 1/2-inch pieces2 to 3 medium potatoes, peeled and cut into 1/2-inch cubes1 cup chopped carrots1/2 cup finely chopped onion2 tablespoons minced fresh parsley1 teaspoon salt1/2 teaspoon pepper1/4 cup butter, meltedPASTRY:3 cups all-purpose flour1 teaspoon salt1 cup shortening8 to 9 tablespoons ice water1 large egg, lightly beaten, optional
Preparation
In a large bowl, combine the round steak, potatoes, carrots, onion, parsley, salt and pepper. Add butter and toss to coat; set aside.
For pastry, combine flour and salt in a large bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Do not overmix.
Divide dough into fourths. Roll out one portion into a 9-in. circle; transfer to a greased baking sheet. Mound about 1-1/4 cups of meat filling on half of circle. Moisten edges with water; fold dough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling.
Cut slits in top of each pasty. Brush with beaten egg if desired. Bake at 375° for 50-60 minutes or until golden brown.
