Beef Pasties

• 2 c. roast; cubed/cooked
• 1 1/2 c. potatoes; cubed/cooked
• 1 c. beef gravy
• 1/2 c. carrots; diced/cooked
• 1/2 c. onion, diced/cooked
• 1 Tbsp. parsley; chopped and fresh
• 1/4 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 pastry dough, for double crust
• 1 c. half and half

1. In a bowl, combine first 9 ingredients; set aside.
2. On a lightly floured surface, roll out 1/4 pastry into a 8 inch circle. Mound 1 c. filling on 1/2 of circle.
3. Moisten edges with water; fold dough over filling and press the edges with a fork to seal. Place on ungreased baking sheet.
4. Repeat with remaining.
5. Cut slits in top of each and brush with cream.
6. Bake at 450u0b0 for 20-25 minutes or until golden brown.
7. If using pre-rolled pastry, cut each circle in half.
8. Mound filling 1/2; fold pastry over, forming a wedge.

potatoes, beef gravy, carrots, onion, parsley, thyme, salt, pepper, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143310 (may not work)