Meat and Vegetable Pasties (pronounced with a short /a/)

This recipe is a blend of a few different recipes, from allrecipes.com, and I added ground beef from the family cow to add flavor and make it more filling. I included gravy, as the crust can get dry, and it makes the mixture more moist.

Ingredients:

2 tbsp. olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
1 turnip, peeled and diced, I substituted a rutabaga, as this has more flavor according to mom-in-law
2 potatoes, peeled and diced
1/2 pound mushrooms, chopped
2 tbsp. water
1 cube chicken or vegetable bouillon
1 tsp. dried tarragon
1/2 pound of ground beef
salt and pepper to taste
1 package of Pillsbury ready made pie dough (in rolls in refrigerator section)
1 egg, beaten (not provided)

Directions:

1. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, rutabaga, potatoes, and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes. Add meat and shut off heat (don't worry about meat not being cooked through, it will finish cooking when baking). Allow filling to cool completely, or the pie dough will fall apart!!

2. Preheat oven to 400 degrees.

3. Roll out each pastry sheet on counter with dusting of flour underneath. I rolled the pastry dough a bit thinner with rolling pin, and cut in half down middle. Place about 3/4 cup of filling in 1/2 circle, and then fold over and pinch edges. Repeat with the last three dough pieces.

4. Place on baking shet, and brush with egg.

5. Bake in preheated oven for 40-45 minutes until crust is golden brown.