This is a hand pie that was invented in Upper Michigan. It was made for the miners to take into the mines for lunch. They were wrapped and marked with their initials. The funny thing is, they are like giant empanadas! Alex always gets a big kick out of this. All my lovely aunts and cousins have their own version of these guys. Here's mine. Enjoy!

Cathy
xxxooo

Pie crust:

• 3 cups flour
• 1 1/2 teaspoons salt
• 1 cup lard; don't be afraid, it makes the fluffiest crust
• 3 tablespoons butter
• 3/8 cup ice cold water
• 1 egg
• 2 teaspoons vinegar

Egg wash:

• 1 egg
• 1 tablespoon milk

Filling:

• 3 tablespoons butter
• 3/4 pound small diced sirloin
• 3/4 pound small diced pork tenderloin
• Garlic salt, onion powder and pepper
• 1 1/2 cups russet potatoes, peeled and small diced
• 1 1/2 cups rutabaga, peeled and small diced
• 2 beef bouillon cubes
• 2 cups onion, finely diced
• 3 tablespoons butter
• 2 tablespoons flour
• 4 tablespoons fresh parsley, finely chopped
• 4 tablespoons butter, for dotting
• Salt and pepper, to taste; be generous

Pie crust: Put flour, salt, lard and butter in food processor. Pulse until pea size balls form. Mix water, egg and vinegar. Add to food processor mixture and mix until it forms a ball. Cover and refrigerate 1 or more hours. Make sure you mold the cold dough in your hands before you roll it. It needs to be pliable. Filling: Preheat oven to 400 degrees. In a medium saucepan, melt butter over medium high heat and add the meat. Season with garlic salt, onion powder and pepper. Cook until it begins to brown. Add potatoes and rutabaga; cover with just enough water that the meat and vegetables are submerged. Add beef bouillon cubes. Bring to a boil, turn down to medium, and simmer for 5 minutes. Meat should be cooked through and potatoes should be softened, but still have a bit of a bite to them. Remove from heat and drain the cooking liquid into a separate container for later use. In a medium saucepan, melt remaining 3 tablespoons of butter over medium. Add onions and cook until they begin to soften, about 3 to 6 minutes. Add flour and whisk continuously for 1 minute until a sticky paste forms and flour turns golden. Add flour as needed for a paste to form. Whisk in 1 cup at a time of reserved broth. Simmer, whisking continuously, until a thick gravy forms. Remove from heat and stir in the meat and vegetable mixture, making sure everything is well coated. Add parsley. Let cool. For assembly: Whisk together egg and milk in a small bowl to make your egg wash. On a well-floured surface, divide your dough into equal size pieces and form into balls. Keep all the balls, except the one you're using, in the fridge and work with one at a time. Work the dough with your hands until soft and then roll out. Try turning the dough with each roll. Re-flour your work surface and roll first ball out to 3/8 inch thick. Form as round of a circle as you can manage. Use a small to medium salad plate and trim edges with a knife to keep sizes alike. Brush egg wash around the edges of your pie crust to help seal it and spoon beef mixture over slightly less than half of the pie, leaving a 1/2 inch border. Dot the filling with butter. Fold pie over and use a fork to crimp the edges closed. Put your family initial on top for venting, and brush with egg wash. Transfer to baking pan with parchment paper. Repeat with remaining dough balls. You may have a bit of meat mixture left over, depending on how thin you rolled out your pies. Bake for 35 minutes, until pies are beautiful and golden. Allow to cool slightly and enjoy. You can eat it with a spoon.