Cornish Pasties

Directions

1. 1
   Mix together the flour, salt and baking powder in a large bowl.
2. 2
   Add the shortening, cutting it in with a pastry blender.
3. 3
   Add the ice water, a little at a time, adding more if necessary until the dough is easily handled.
4. 4
   Divide the dough into six pieces, wrap in wax paper, and refrigerate for 30 minutes.
5. 5
   For each pasty, roll out a piece of dough into an 8-inch circle.
6. 6
   On one half of the circle layer about 2 heaping tablespoons each of the potatoes, beef and onions, and about 1/4 cup each of rutabaga and carrots, adding salt and pepper to taste.
7. 7
   Dot each batch of filling with 1 teaspoon butter, and fold the dough over, forming a half-moon.
8. 8
   Moisten the edges with water, and seal the edges, crimping them with a fork.
9. 9
   Place on a greased baking sheet.
10. 10
    In the top of each pasty, cut several small slashes with a sharp knife.
11. 11
    Bake in a 425-degree oven for a half-hour.
12. 12
    Reduce the heat to 350 degrees, and bake for another half-hour or until the pasties are nicely browned.
13. 13
    Serve hot or cold.