In a large bowl, using a pastry blender, cut together the flour, shortening, butter, sugar and salt, until mostly pea-sized pieces of the shortening and butter remain. In a medium sized bowl, beat together vinegar, egg and water. Pour wet mixture into flour mixture. Mix until just blended, do not overwork. Using your hands, mold dough into a ball, cover with plastic wrap and chill in refrigerator while preparing filling (or at least 20 minutes). NOTE - this recipes makes more pastry than needed for 6-8 pasties. I freeze my leftovers.

Combine steak, potatoes, onion, parsley, seasoned salt and pepper in a large bowl and mix together. Moderately flour your workspace and rolling pin. Grab a handful of chilled dough and roll out to about 1/4 inch thickness, and roughly 8" in diameter. Pile filling mixture (roughly 3/4-1 cup) in the lower half of the dough circle. Add a few small pats of butter on top of the filling. Grabbing the top edge of the dough circle, carefully fold over, and towards yourself, and press against bottom edge to seal. Trim the excess dough and add it back to the ball of unused dough. You can chose to roll the edge into a thick rope-like closure, or simply crimp with your fingers or a fork to seal. Cut a small design or someone's initials into the top. Repeat for each pastie.

Set oven to 350° F. Lightly spray or line a baking sheet with parchment or tinfoil. Brush each pastie with the egg wash and bake, uncovered at 350° F for 1 hour.

It has become tradition to serve, hot out of the oven with liberal amounts of Heinz Ketchup. Enjoy!