IRISH PASTIES

CRUST~~

1CUP CRISCO PLUS 1CUP GROUND SUET (ASK YOUR BUTCHER) 6 CUPS FLOUR ADD ICE WATER TO FORM A CRUST...ABOUT 1 CUP.

CHILL DOUGH

FILLING~~

1 LARGE FLANK STEAK CUT INTO 1" CUBES

2 LARGE BUNCHES OF SWISS CHARD DISCARD WHITE STEM AN MOST OF THE VEINS...CHOP

2 LARGE WHITE ONIONS PEELED AND CHOPPED

5 MEDIUM POTATOES PEELED AND CUT INTO ABOUT 1 INCH CUBES PLACE ALL PREPARED FILLING MIX INTO A BOWL... SALT AND PEPPER TO TASTE ROLL OUT CIRCLE OF DOUGH (ABUT THE SIZE OF A SMALL SALAD PLATE)

PLACE A MOUND OF THE FILLING IN THE MIDDLE (TRY TO MAKE SURE YOU HAVE A NICE MIX OF THE FILLING)

WET THE EDGES OF THE PASTRY AND BRING THE PASTRY TOGETHER AT THE TOP OF THE MOUND PINCH THE DOUGH TOGETHER WORKING DOWN ONE SIDE AND THEN THE OTHER.

COVER WITH FOIL AND BAKE 350º F. FOR ABOUT 45 MINUTES...

THESE ARE GREAT BOTH HOT AND COLD.