1 pound top round steak
1 1/2 cups diced raw potatoes
1 1/2 cups sliced carrots
1 1/2 cups diced rutabaga or turnip
1 1/2 cups chopped onion
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup boiling water
1/4 cup melted butter
Pasty Pastry:
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 1/2 cups shortening
3/4 cup ice water
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Prepare the pastry pastry by mixing flour, salt and baking powder in a medium bowl. Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. Toss with a fork and add the ice water a little at a time. Gather the pastry into a ball and wrap in waxed paper. Refrigerate this dough while you prepare the filling. To prepare the filling cut the meat into 1/2 inch squares. In a large bowl toss the meat with potato, carrot, rutabaga or turnip, onion, salt and pepper. Divide pastry into four portions. Roll out each portion into 12 inch circles on a piece of pastry cloth. Place 1/4 of the beef mixture in center of pastry. Fold pastry over to make 1/2 circle turnover. Moisten and seal edges. Place on cookie sheet. Repeat for remaining three pasties. Cut small hole in top of each pasty. Bake at 375 degrees for 30 minutes. Mix butter and boiling water and pour into holes in pasties. Continue to bake pasties an additional 40 minutes until golden.