Cornish Pasties

Originally from Wales, Scotland and England, these pasties were popular with the miners in the copper mining regions of Arizona.

3 cups flour
1/2 teaspoon salt
1 cup lard
1/3 cup water (approximately)
4 medium potatoes, pared
2 medium onions, sliced
1 pound beef round (no fat or gristle)
Butter, salt and pepper

Make pastry from flour, salt, lard and cold water, being careful not to make it too moist. It should hold together well enough to leave the sides of the bowl as mixed. Divide into four sections. Roll each out as for pie, 3 inch thick, keeping as round as possible. Place on one-half a circle a layer of thinly-sliced potatoes and onions. Cover with beef, cut in medium pieces. Top with butter, salt and pepper to taste. If desired, sprinkle with fresh chopped parsley. Fold unfilled half of crust over filling and seal by pinching with fingers or pressing tines of fork to make a half-moon. Cut a small hole in the center of each. Bake about 30 minutes at 400 degrees F.