Corned Beef Pasties

Combine flour, lard or butter and salt in a large mixing bowl. Dig in with hands and work together until you have coarse crumbs. Sprinkle in water and work into ball.

Don't use anymore water than necessary to avoid toughness.

Divide dough into 6 portions. On a lightly floured board or surface, roll each ball into 6-inch circles.

Combine corned beef, potato, onion and carrot.

Mix well. Divide into 6 portions and place one portion in center of each pastry circle.

Fold over filling and crimp edges.

Brush with beaten egg and bake at 400° for 35 to 40 minutes.

Serve hot, warm or at room temperature.

May be frozen before baking for later use.