Cornish Pasties - cooking recipe

Ingredients

2 c. flour
1 tsp. salt
2/3 c. oleo
4 Tbsp. milk
1 lb. ground round
1/2 c. chopped onion
1 c. raw potatoes (1/4-inch cubes)
1/2 c. chopped rutabaga or carrot
1/2 tsp. salt
1/8 tsp. pepper

Preparation

Preheat oven at 400\u00b0.
Mix flour and salt; cut in oleo until cornmeal consistency.
Add enough milk to make pasty dough; cover and chill.
Mix meat, veggies and seasoning well; divide into 4 portions and set aside.
Divide pastry into fourths.
Roll each portion into 3/16-inch thick circles on a floured board.
Place meat mixture on half, toward the center line of pastry.
Cut vent in the other half; moisten edge of pastry lightly with water.
Fold top over bottom; crimp and flute edges of pastry.
Place on ungreased cookie sheet; bake for 30 minutes.
Serve hot or cold.