Meat Pasties

• 6 sheets or three 17 1/4-ounce packages frozen prepared puff pastry
• 2 carrots, peeled
• 2 medium-size potatoes, peeled
• 1 pound ground pork
• 1 large onion, peeled and chopped
• 2 tablespoons beef broth
• 2 tablespoons chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg, beaten

1. Remove puff pastry from freezer and allow to soften, about 20 minutes.
2. Meanwhile, place carrots and potatoes in medium-size pot, cover with cold water, place over high heat and bring to a boil.
3. Reduce heat, simmer for 15 minutes, drain and allow the vegetables to cool.
4. Preheat oven to 350 degrees.
5. Dice the carrots and potatoes, and place them in a medium-size bowl with the pork, onion, beef broth, parsley, salt and pepper.
6. Mix well with spoon or fingers.
7. Unfold the puff pastry sheets.
8. Using a sharp knife, trace a circle in the pastry around a 6-inch plate and repeat five times.
9. In the middle of the lower half of each circle, place 1/2 cup of pork mixture.
10. Fold the circles in half, wet your fingers and press the circles together.
11. Use a fork to pinch the edges and to prick several steam holes in each pastie.
12. Use a pastry brush to glaze each lightly with the beaten egg.
13. Bake on cookie trays for 30 minutes.

three, carrots, potatoes, ground pork, onion, beef broth, parsley, salt, freshly ground black pepper, egg

Taken from cooking.nytimes.com/recipes/3553 (may not work)