For the Crust

• 3 cups ice cold vegetable shortening or butter
• 9 cups all purpose flour
• Dash of salt
• Ice cold water

For the Filling

• 3 pounds of sirloin or round steak diced to 1/2" pieces (top sirloin, baby!)
• 2 1/2 cups diced onions
• 12 cups russet potatoes, peeled and diced to 1/2" pieces
• 2 1/2 tablespools salt
• 1/2 tablespoon ground black pepper
• 1 pat of butter for each pasty
• Egg wash

Instructions

• Combine the meat, onions, salt and pepper in a mixing bowl and refrigerate overnight. Allow the flavors to marry. You may want to stir the mixture a couple times. The salt will bring out moisture from the steak and onions. Drain that moisture off in a colander before making the pasties.
• The crust mixture is a large quantity so you may want to split it into two batches. Cut the shortening or butter into the flour until it looks like corn meal. Add just enough ice cold water to bring the dough together. You can also make the dough in a food processor. Once the dough is made, divide it into several smaller balls, wrap in plastic wrap and refrigerate for at least an hour.
• Peel the potatoes and soak them in water to keep from oxidizing. As you dice the potatoes, add them to the drained steak and onion mixture and combine to make the filling.
• Once the mixture is ready, begin rolling out the crust. Roll out the dough to a round shape and place a mound of the steak, onion and potato mixture on one side of the dough. Place a pat of butter on top of the filling. Pull the dough over the top of the filling, crimp and roll the edges of dough to seal it. Poke a few holes in each pasty so steam can escape while baking.
• Place pasties on a baking sheet lined with parchment paper and brush each with egg wash. Bake the pasties at 425 for 15 minutes. Turn the oven down to 325 and bake 30 minutes then rotate the baking sheets between top and bottom racks. Bake 30 more minutes - 60 minutes total baking time at 325.

* Jeri - use more steak and less potato next time. Maybe 10 1/2 to 11 cups of potato.