Crust
8 cups flour
2 tablespoons sugar
4 tablespoons salt
3-1/2 cups vegetable shortening
Mix the above ingredients together until crumbly and set aside.

2 tablespoons vinegar
2 large eggs
1 cup water
Mix these ingredients together with a fork and combine with the flour mixture. Chill for at least 1/2 hour.

Filling
6 cups diced potatoes
1-1/2 pounds diced roast beef (may substitute ground beef or port roast
1 cup diced onion
1 cup diced carrot
1 cup diced rutabaga
dash of salt and pepper

Mix ingredients together.

Roll a 2-inch ball of dough onto a floured surface with a rolling pin until it is flat (about 1/4-inch thick). Place 1 cup of filling mixture on one-half of the dough and add a pat of butter (butter prevents the inside from drying out while baking). Fold the pastry over the filling to make half-moon shaped pies and pinch the edges together. You can use a little milk to help seal the edge closed. Make a couple of slashes on the top of the pasty to allow steam to escape. Place on a greased baking sheet and bake at 400 degrees for about 1 hour. Serve with ketchup or gravy. This recipe makes 12-14 pasties.