Cut shortening into mixture of dry ingredients until crumbly; stir in liquid with fork and form into ball of dough. Set aside.
For Meat Filling:
1/4 cup butter or margarine, divided
1 medium potato, diced in 1/2” cubes
1 clove garlic
1/2 cup onion, diced in 1/2” cubes
1 tsp. salt
1/2 cup beef broth
1 cup of beef loin, diced in 1/2” cubes (about 1/2 lb.)
How to make it
Cook potatoes, garlic and onions in two tablespoons butter or margarine until almost done. Add salt, pepper and the beef broth and simmer until most of liquid is gone. Reserve. In heavy skillet, cook diced beef in two tablespoons butter or margarine just until beef is lightly browned on all sides. Combine meat with first mixture. Divide pastry into eight portions. Roll each portion in five-inch circle. Place about three tablespoons meat filling on half of each pastry circle. Fold remaining half of each pastry circle over filling to make an oval pie. Crimp edges with fork dipped into cold water. Bake pies in preheated 450°F oven on non-greased baking sheet about twelve minutes, or until nicely browned. Makes eight pies. Wrap while hot in foil for a hot picnic sandwich or wrap in plastic wrap, refrigerate and pack in lunch for school or office. Can be frozen.