Put the vinegar in a 1-cup measuring cup and fill the remainder with water. Add the beaten egg to a small bowl and add the vinegar and water and mix together. In a large mixing bowl cut the lard into the flour. Add the liquid and mix together. The less you handle the dough the better the crust will be.
When the mixture is totally combined into the dough cover the bowl with plastic wrap and place into the refrigerator until you will be putting the pasties together.
Trim all of the fat from the steak and dice into 1/2-inch cubes. Peel and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into pieces smaller than the potatoes. Peel and dice carrots into pieces smaller than the potatoes. Place all ingredients into a very large mixing bowl and combine thoroughly with your hands. Be sure to start with clean hands and nails. Add the salt and pepper and mix the ingredients to combine. My mother used enough pepper to turn the entire bowl black before mixing the ingredients.
Roll out the pie crust and place bottom crusts into 2 (9-inch) pie tins. Do not grease the pie tins before adding the crust. Next, fill the pie tin with the meat and vegetable mixture. It should be heaping since the mixture will cook down. Before placing the top crust in place, add a large pat of butter to the top of the pie filling. Remember we cut off all the fat on the meat earlier. Place top pie crust and trim to finish. You can use the finger-and-thumb method to finish the crust, like Grandma did, or you can use a fork to finish the crust. Before placing into the oven, cut 2 slits in the crust for steam to leave the pastie while cooking. Also using the egg and a little water, make an egg wash to brush on the crust. This will give the crust a golden, shiny finish.
Bake the Pasties in a preheated 350 to 375 degree oven, middle rack for 90 minutes. Watch the crust so that it doesn't get too brown in the cooking process.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dennis Borst