Preheat oven to 400°.

Heavily grease or spray a baking sheet or use parchment paper.

In a large bowl mix the flour and salt together.

With a pastry blender or two knives, cut in the shortening to the flour mixture until it is the size of peas.

Mix in the milk to form a dough and shape it into a ball.

Cover the dough ball with an inverted bowl or plastic wrap and set it aside.

In a medium bowl mix the sirloin, potatoes, onion, carrots, salt, pepper, and gravy.

Divide the dough into quarters.

On a floured board, roll out each quarter of dough into an 8-inch circle.

Place the filling onto half of the circle, leaving three-quarters of an inch at the edge.

Add one teaspoon of butter cut into small pieces on top of the filling of each pasty.

Moisten the edge of the dough with water all around the circle.

Fold over the other half of the dough over the filling, pressing down to join the edges of the dough.

Turn the edges of dough in towards the filling, then press and crimp the edges.

Place the pasties onto the prepared baking sheet.

Use a pastry brush and brush the egg wash on top of pasties.

Cut a slit on top.

Bake for 400° for 45 minutes.

Add 1 teaspoon of water into each slit.

Reduce oven to 350° and bake for 15 more minutes.

Serve hot.