2.0|cup|All Purpose Flour|white all-purpose flour.jpg|400.0
1.0|tsp|Baking Powder|new_baking powder.jpg|5.0
1.25|lb|Cubed Rump Roast|new_cooked diced ham.jpg|567.5
1.0|pc|Chopped Onion|chopped onions.jpg|75.0
2.0|pc|peeled Potato|Peeled Potato.jpg|150.0
0.0|as per taste|Pepper|pepper.jpg|0
In a small saucepan, cover carrots with water.
Bring water to a boil and cook until tender, about 10 minutes.
Let cool and then slice.
Sift flour, salt and baking powder together in a bowl.
Add butter and rub to the consistency of coarse crumbs.
Mix in water.
If dough is sticky, add more flour.
Roll the dough out until about 1/4 inch thick.
Cut out six circles, each about 5 inches round.
Do not stretch the dough.
Mix meat and vegetables together, and add salt and pepper to taste.
Cover half of each pastry base with the filling.
Moisten pastry edges, fold pastry over the filling.
Press edges together with a fork.
Transfer the raw pastries to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
Bake at 450°F for 10 minutes.
Turn oven down to 350°F, and bake for 35 minutes.