Pasties for 6

CRUST:
Mix the shortening, salt and flour together until it looks about pea size with a pastry blender if you have one, or just cut with 2 knives crisscrossed.
Add the cold water and mix just until it all sticks together --don't overwork it or your crust will be tough.
Refrigerate it while you do your filling. This is enough to make a 13x9 pan pasty pie or 6 to7 pasties.
If you want more make a separate batch --don't double it.
Take about a tennis ball sized piece of your dough and roll it out on a counter dusted with flour.
Turn it and roll some more. I use an 8" salad plate and lay my crust on it and then place the filling on half.
Use a little water on your fingers on the bottom half of the edge of the crust then flip the top half over and press it down, the water will make the top half stick to the bottom.
Cut off any excess crust hanging over your plate and flute the edge.
Make a small vent hole in your tops.
Brush the tops of your pasties with some milk --it make your crust brown better.

FILLING:
Mix the pasty meat together, which is 3/4 coarse ground beef to 1/4 coarse ground pork, potatoes, rutabaga, onion, celery and carrots --Yoopers disagree about the carrots but you decide. Add salt and pepper to taste.
Bake for 1hr 15 min on 375 --I will test one to see if the rutabagas are done because they take the longest to cook and the smaller you cut them the quicker they will cook..so good luck.