Copper Country Pasties - cooking recipe

Ingredients

Crust
3 cups flour
3/4 - 1 1/2 cup butter (cold and cut into bits)
1 1/2 teaspoons salt
6 tablespoons water
Filling
1 lb round steak, coarsely ground
1 lb boneless pork loin, coarsely ground (or you can use 1 lb ground chuck and l lb ground pork)
5 carrots, chopped
2 large onions, chopped
1/2 cup rutabaga, chopped (can substitute turnip)
2 teaspoons salt
1/2 teaspoon pepper

Preparation

In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
Add water, one tablespoon at a time to form a dough.
Toss mixture until it forms a ball.
Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
Filling:Combine all filling ingredients in a large bowl.
Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
Put 1-1/2 cups of filling on one half of the round.
Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
Pinch the edges together to seal. Crimp edges decorativley with a fork.
Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
Repeat with the other dough rounds.
Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
Remove from oven, cover with a damp tea towel, cool for 15 minutes.
Serve with additional butter and ketchup, if desired.