Welsh Pork Pasties - cooking recipe

Ingredients

1 lb. boneless pork, finely chopped*
1 c. finely chopped, peeled potatoes
3/4 c. finely chopped, peeled carrots
1/2 c. finely chopped onion
1 tsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter or margarine
1/2 c. warm water
2 c. biscuit mix

Preparation

Heat oven to 325\u00b0.
Blend all filling ingredients.
For crust, soften butter or margarine in warm water and blend with biscuit mix.
Knead dough 3 or 4 times on lightly floured surface.
Divide dough into fourths.
Roll each fourth into 8-inch circle.
Divide pork mixture into fourths and place on bottom half of each circle. Dampen edges of dough with water.
Fold in half; roll and tuck edges to seal.
Make a 1/2-inch slit on top of each pastie.
Bake at 325\u00b0 for 1 hour.
Serve hot or cold.
Makes 4 servings.