There's a baked item in the mining regions of the country called a pasty. You pronounce it with a short A, like saying Pass tee. It's like a turnover stuffed with beef and veggies.
What you do is make a shortening pie crust, which is flour and lard and a little water (I don't have the recipe for the pie crust but any pie dough will do, even frozen storebought stuff). You roll or pat the dough out into a thin sheet, then cut circles out of it with a big pot lid or a plate and knife. Next you dice carrots, onions, rutabega, and potatoes and mix them with either ground beef or diced flank steak. You put a mound of this mixture in the center of the dough circle and season with salt and pepper. Then you fold one half of the dough over the other to make a half circle pocket. You pinch and fold the edge over, and then poke a few fork holes in the top to let the steam out. Bake in a medium oven until the dough is browned and the meat done. Serve hot with ketchup and eat with your bare hands.
Some folks make pastys with chicken or turkey, but the classic is beef or vennison. Some people also eat them from a plate with a fork, doused with gravy. The pasty is a very traditional cornish dish that iron miners carried with them to the bowels of the earth. I prefer to eat them with my hands and a bottle of catchup, but there are many ways to enjoy this dish. Anything you can bake in a regular oven you can make in a dutch oven, and I'm sure many poor families did just that until they could afford a stove with an oven, back a century ago. You can also give it a try at home in the regular oven. They make great lunches for day trips if you keep them hot, wrapped in foil in a small cooler with no ice.
