Upper Michigan Pasties - cooking recipe

Ingredients

Crust
1/2 lb lard
1 cup boiling water
4 cups all-puroose flour
1 tablespoon salt
Filling
8 potatoes, peeled and cubed
1 large rutabaga, peeled and cubed
1 lb ground sirloin
3 sweet onions, peeled and chopped
2 tablespoons salt
1 tablespoon black pepper

Preparation

Crust:
Pour the boiling water over the lard until the lard is dissolved.
Add salt to flour and add this to the waterand lard.
Mix this together until it forms a ball.
Wrap in Saran Wrap and refrigerate overnite.
Filling:
Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
Take one of the dough balls and roll out on a floured surface, roll into a circle about.
1/8 inch thick. Do the same with all the dough.
Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
Add a teaspoon of butter on top of the filling before sealing.
Fold crust over top of filling like a turnover, and seal edges well.
Place pasties on baking sheets and bake at 425\u00b0F for 15 minutes; then turn oven down to 350\u00b0F for 60 mimutes, or until nicely browned.
When done, brush the top with butter.
I serve with ketchup.