Pasties

Ingredients

 * 2 cups All-Purpose Flour
 * 2 cups Self Rising Flour
 * 1/2 teaspoon salt
 * 8 ounces Butter or Margarine, diced
 * 1/2 cup cold water

Filling


 * 4 medium Potatoes, peeled
 * 1 medium Onion, peeled and diced finely
 * 1 beet, peeled
 * 1 Turnip, peeled
 * 2 Carrots, peeled
 * 1 small piece of Pumpkin or Squash
 * 1 pound premium grade ground Meat (Beef, Pork or Chicken

Directions

 * Preheat oven to 350°F.

Pastry


 * Sift both flours together.
 * Add salt and cut in diced butter or margarine.
 * Blend with fingertips until consistency of fine breadcrumbs.
 * Add cold water gradually, mixing in with your hand, until you have a soft dough.
 * Knead on a floured board gently, and cut into smaller portions for rolling.

Filling


 * Grate potatoes, beet, turnip, carrots and pumpkin, and mix well together in a very large bowl with the chopped Onion.
 * Add minced meat, season with salt and pepper, and a pinch of nutmeg-mix well with your hands until all ingredients are well combined.
 * Roll out one piece of the pastry to a fairly thin sheet.
 * Using a large cutter, or an upturned saucer, make the pastry shapes.
 * Peel away the pieces and put aside for use later.
 * Place about a tablespoon or so of the filling onto each circle, brush the edges of the pastry with a little milk, and bring one half over onto the other edge.
 * Press together either with a fork, or make a fancy edge with your fingers, and place onto a greased oven tray.
 * Continue until all the pastry and filling is used up.
 * Glaze the top of each pasty with a little beaten egg and water.
 * Bake at 350°F for 30 - 40 minutes.
 * Serve either hot or cold, with or without a wonderfully fruity sauce as an accompaniment.