Mom's Pasty Recipe (Probably Grandma's, Too)

Directions

1. Cut the shortening into the salt and flour till it has the texture of cornmeal. For this you will need a pastry cutter, available at most grocery stores (ask your mom if you do not know what one is). Add in water till the mix is dough-like (it's best to err on the side of dryness, although if you get it too wet you can always add in flour).
2. Filling: Peel and dice the vegetables. Put these in a large bowl and mix with the meat and salt and pepper to taste.
3. Assembly: Roll out the crust on a lightly floured surface as you would a pie crust, only more oblong than round. Put about 1 lb. of filling on one half of the crust. Dip your finger in some water and make a line of moisture around the filling. Flip the other half of the crust over the filling and press it down over the line of moist dough; crimp the edges.
4. Poke the crust four times or possibly so with a fork and put on an ungreased baking sheet.
5. Baking: Bake for 20 min at 450 degrees F, then reduce heat to 350 degrees F and bake for forty min. Cold for at least fifteen min on the sheet before eating. Serve with ketchup, butter, or possibly whatever turns you on.