2 c Gold Medal flour
2/3 c Crisco
1/2 tsp Morton salt
1/2 c cold water
1 lb Tyson coarse ground beef or chopped steak
1/2 c onion, chopped
1 1/2 c Rutabaga
1 1/2 c diced potatoes
1 1/4 tsp kosher salt
1/2 tsp McCormick pepper
1/2 Tbsp parsley, optional
Land O Lakes butter to dot with
Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don’t.) Roll into four 8″ circles. Cover with waxed paper until ready to use.
Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.
Put approximately 1 cup of filling onto the right side of the dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.
Place on cookie sheet lined with parchment paper and cut two or three 1/2″ slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking