In a large bowl, whisk together flour and salt.

Cut in shortening until the mixture resembles coarse crumbs.

Make a well in the center and quickly stir in ice-cold water.

Form the dough into a ball and set aside.

Dissolve beef bouillon cube (or beef base) in hot water.

In a separate bowl, combine thinly sliced potatoes, shredded carrots, diced onion, diced rutabaga, ground beef, ground pork, salt, pepper, and the dissolved bouillon.

Roll out the pastry dough into 6x8 inch rectangles.

Place about 1 1/2 cups of the filling in the center of each rectangle.

Bring the 6-inch sides together and seal the edges tightly.

Cut a slit in the top of each pasty to vent steam.

Place the pasties on a dull cookie sheet (not black).

Bake in a preheated 425 degree F (220 degrees C) oven for 45 minutes, or until golden brown.