Cornish Pasties - cooking recipe

Ingredients

3 c. flour
1 c. lard or solid shortening
4 medium potatoes, sliced
1 lb. beef round, no fat or gristle
salt and pepper to taste
1/2 tsp. salt
1/3 c. cold water (approximately)
2 medium onions, sliced
butter to taste

Preparation

Make pastry from lard, flour, 1/2 teaspoon salt and cold water, being careful not to make mixture too moist.
It should hold together well enough to leave the sides of the bowl as mixed. Divide into four sections.
Roll each out as for pie, 1/4-inch thick, keeping as round as possible.
Place on one-half of circle, a layer of thinly sliced potatoes and onions.
Cover with beef, cut into medium sized pieces.
Top with butter, salt and pepper to taste.
Fold unfilled half of crust over filling and seal by pinching with fingers or pressing with tines of forks to make a half moon.
Cut a small hole in the center of each.
Bake about 30 minutes in a quick oven, approximately 400\u00b0.