Bedfordshire Clanger (Cornish Pasties With Dessert)

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   ["Preheat the oven to 400 degrees F.", "Pastry: Mix flour and salt in a large bowl. Cut in lard or shortening until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Place dough in refrigerator and make filling.", "Filling: Heat a large skillet over medium-high heat with the vegetable oil. Saute onions until soft. Add carrots, potatoes and/or rutabagas and saute for 10 minutes. Add Garlic and cumin, saute for 2 minutes.", "Add ground beef, ground pork, and green onions to skillet. Saute until meat is just cooked through. Drain grease. Stir in frozen peas. Add salt and pepper to taste.", "Divide dough into 6 portions and roll out each into 9"" circles.", "Divide the meat mixture between the pastry rounds and dot with some butter or margarine. At one end of the pastry add some of the fruit pie filling. Damp the edges, draw the edges of the pastry together to form a seam across the top and flute the edges with the fingers. Brush with milk.", "Place on a baking sheet and bake in the oven at 400u00b0F for 45 minutes or until top is golden brown."]

* Per serving · 4 servings · Values may vary.