Pasties

Pastry:
4 cups flour
2 teaspoons salt
1 1/2 cups chilled shortening
1/2 cup ice water
1 egg, beaten with 1 tablespoon cold water (glaze)

Filling:
1 pound ground beef
1 cup raw potato cubes
1 cup raw carrot cubes
1/2 cup chopped onions
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup water

Gravy:
Pan drippings
1 1/2 cups beef broth
2 tablespoons corn starch
1/4 cup cold water

Mix flour and salt in a large bowl. Cut in shortening until the texture of coarse meal. Sprinkle in water a tablespoon at a time. Pastry should just hold together. Wrap in foil and chill while preparing filling.

Brown ground beef with the onion. Add the potatoes, carrots and the water. Cook for 10 minutes. Preheat oven to 450°.

Roll pastry on a floured pastry board. Cut 6-inch rounds circles from the pastry. Brush edged with glaze. Spoon filling onto lower half of each round then fold upper half over. Press edges together and crimp with a fork. Cut 2 or 3 small slits in top of each pasty and brush with glaze. Bake 15 minutes, reduce heat to 350° and bake 15 minutes longer until lightly browned. Serve warm.

Make gravy with pan drippings by adding 1 1/2 cups beef broth to the drippings and simmer. Mix 2 tablespoons cornstarch with 1/4 cup cold water. Pour mixture into boiling pan drippings and stir constantly until thickened.