Lisa's Pasties

These are my MIL's Pasties. The definition of comfort food.

Filling
2 lbs Hamburger - very lean and raw
1 large Onion - chopped
carrots (abt 4-5 reg sized ones) - grated
potatoes - diced in cubes
salt and pepper to taste.
pie crust

Mix all but pie crust together well. Be sure there is lots of each. Be generous on the pepper and reasonable on the salt. If using red potatoes leave the skin on if russets - peel first.

Pie Crust
(proportional recipe)

4 parts flour (4 cups)
2 parts Crisco (2 cups)
1 part water (1 cup)
1 teaspoon salt to the above amounts or adjust as increased.

Mix salt into flour first, then add in Crisco, mix well with mixer on low or by hand with a pastry blender. Then add in water. Cover mixer with a towel to catch flying stuff... :)
Chill dough before trying to work with it.
Any extra dough can be rolled into balls then some light flouring and put in a ziplock and store in freezer for later. They thaw really fast. Like in 15 minutes or so.

Roll out pie crust to about 6-8 inch diameters. Put meat mixture on one side then fold crust over top like a turnover. Pinch/fold ends. Put slits in top with a knife to vent. Place on a well greased/sprayed baking sheet. Bake about an hour at 375. Done when potatoes are tender. Test with a toothpick.
Eat with ketchup or gravy of choice.