| | Directions | | Combine all filling ingredients except butter. Mix well. Set aside. For crust, cut shortening into flour and salt until crumbly. Add water, 1 T. at a time, tossing until all flour is moistened. Divide into 3 or 4 pieces and roll out one at a time on floured surface. Divide filling into same number of parts and put one part on forward side of each crust. Place about 1 tsp. butter on top of filling then fold crust over and seal edges. Place on cookie sheet and bake at 350° for 45-60 minutes. |
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| Ingredients | | - |  | Filling |
| - | | 8 potatoes, peeled and cubed (medium) |
| - | | 8 carrots, cubed or shredded |
| - | | 2 pounds ground beef |
| - | | 1 onion (medium) |
| - | | 1 1/2 teaspoons seasoning salt |
| - | | 1/4 teaspoon pepper |
| - | | 4 teaspoons butter |
| - | | CRUST |
| - | | 3 cups flour |
| - | | 1 cup shortening |
| - | | 6 tablespoons cold water |
| - | | 1/2 teaspoon Salt |
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