Recipe for a Traditional Cornish Pasty

This is the recipe my Great-Uncle gave to me when I was in college studying our heritage. This is the traditional Cornish Pasty recipe his wife from England made for the family. Crust - 3 cups flour, 1 cup finely ground suet 1/4 cup lard 1 tsp. salt 6-7 tb. cold water Filling - 1lb beef (cubed or diced) 1/2 lb. pork, potatoes, turnip, onion, parsley, some finely grated carrots are optional Blend lard into flour, preferably with pastry blender. Add suet which has been finely ground. Work in thoroughly with flour mixture. Add cold water to make soft dough, just a little bit more moist than ordinary pastry dough but not as soft as biscuit dough. Divide dough into four pieces and roll each piece out to size of dinner plate. On one half of the rolled out dough build up the ingredients as follows a half-inch layer of finely chopped potatoes; season with salt and pepper. Follow with a thin layer of sliced turnip, then a very thin layer of chopped onion and sprinkle with parsley. Cover with about one fourth of mixed cubed beef and pork and season once more. Top with piece of butter about the size of a walnut. Now fold uncovered portion of dough over filled and crimp edges. Your pasty is now somewhat in the shape of a half moon. Make a one-inch slit in the top of the dough and place prepared pasty on a greases cookie sheet or a pie pan and put in the oven. Bake at about 400 degrees for an hour. We always ate it with ketchup or cream.