Cornish Pasties

Jed grew up in the Nevada City area and so we are required to go out to pasties whenever we visit. But sometimes we just need pasties. We just found out about a place in SLO but we're not sure where they got their recipe from because it tasted nothing like any pasties we've tried before. So we did some research and tried out a new recipe we thought would work. It goes as follows:

Pre-heat oven to 450 f.

Filling:
2 lbs Beef rump roast cubed tiny or ground
1 large potato cubed tiny
1 large onion cubed tiny
1 med turnip cubed tiny
1 small handful of shredded carrots
1 handful of chopped parsley
salt and pepper to taste

combine all ingredients - ta da.

Dough:
3 cups flour
1 tsp baking powder
1 large spoonful lard
1/2 cup cold butter
water

Cut lard and butter into flour and baking powder until all bits are the size of peas or smaller. Add a little bit of water then fold flour mixture until it is a firm dough. Roll out a portion of your dough and cut out 5-7inch rounds. Fill half with filling and then wet edge and fold. Crimp with fork to assure closure. Cut out a little vent hole. Brush with milk then place into preheated oven for 10 min. Lower temp to 350 and bake for another 35 min. Bring out and let cool. Serve with malt vinegar.