Michigan Style Pasties

4 cups flour

2 tsp salt

 1 1/4 cups lard, chilled and cut into 1/4 inch bits

10 to 12 tablespoons ice water

2 pounds top round steak trimmed and cut into 1/4 inch cubes

5 medium potatoes, peeled and coarsely chopped

3 medium turnips, scraped and cut into 1/4 inch cubes

1 1/2 cups finely chopped onion

1 teaspoon freshly ground pepper

In large, chilled bowl combined flour, 2 teaspoons salt and lard.  Working quickly, rub flour and fat together with fingertips until it looks like flakes of coarse meal.  Pour in 10 tablespoons ice water, toss together and gather dough into a ball.  If dough crumbles, add up to 2 tablespoons more water, a teaspoonful at a time, until the particles adhere.  Divide dough into 6 equal balls, dust them with flour, wrap in waxed paper and chill 1 hour.

Combine beef, potatoes, onions, turnips, 1 tablespoon salt and pepper and mix well.  On lightly floured surface, roll out one ball of dough at a time into a rough circle about 1/4 inch thick.  Using a plate or pot lid about 9 inches in diameter as a guide, but the dough into rounds with a pastry wheel or sharp knife.  Place about 1 1/2 cups mixture in center of round and spread to make a center strip.  Fold one side of the round over that and press edges together snugly at one end.  Starting from the sealed end, press the two edges of the round together to encase the filling securely and form a double-thick band of dough about 1/2 inch wide along the seam across the top.  With your fingers crimp together.  Carefully transfer with large spatula to un-greased baking sheet.  Repeat the process with remaining dough and filling.  Cut small slashes on tops.  Bake in preheated 400 degree oven about 45 minutes or until pasties are golden brown.  Make six 9 inch pasties.