Coal Miners Pasties 
Makes 6 pasties

4 cups all-purpose flour
2 teaspoons plus 1 tablespoon salt
1 1/2 cups lard, cut into small pieces and chilled
10 tablespoons ice water
2 pounds top round steak, cut into 1/4 inch cubes
5 boiling potatoes, peeled and roughly chopped
3 medium turnips, peeled and cut into small cubes
1 1/2 cups chopped onions
1 teaspoon freshly ground black pepper
                   
1. Place the flour, 2 teaspoons of salt, and the lard in a
   bowl. Quickly rub the lard into the flour with your
   fingertips until it resembles small peas. Pour in the ice
   water, and form into a ball. Add more water if it feels too
   dry. Divide the dough into 6 balls, and wrap in plastic.
   Chill one hour. 
2. In a bowl, combine the meat, turnips, potatoes, onions,
   remaining 1 tablespoon salt, and pepper. 
3. Preheat the oven to 400 degrees F. 
4. Roll out one of the balls on a floured surface to about
   1/4 inch thick. Using a cake pan, trace a 9 inch circle in
   the dough; cut out the circle. Place about 1 1/2 cups of
   the meat mixture into the middle of the circle. Fold the
   edges of the circle up to meet along the top of the meat
   filling, and crimp the dough along the top to seal. Repeat
   until all dough is used up. With a spatula, transfer the
   pasties to an ungreased sheet. 
5. Bake the pasties for 45 minutes, or until golden. Serve
   hot or at room temperature.