Frank's Recipes! Quick Pasties or Turnovers Pasties

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Quick Pasties or Turnovers Pasties

Serving Size : 6

FILLING
1/2 pound ground sausage, chicken or turkey
1 cup diced yellow onion
1 cup diced potato, frozen French fries work
1 cup diced or sliced carrot, packaged frozen ones work
2 teaspoons dried herbs
1/4 cup Dijon mustard
1 teaspoon dried thyme or sage leaves
1/2 teaspoon crushed red pepper flakes
Kosher salt, to taste
3 pie crusts (9-inch) refrigerated or frozen
pie crusts
1 egg white, with 1 tablespoon water, egg wash
1/4 cup grated Parmesan cheese, optional

Preheat oven to 375 degrees. Put 1/2 cup water in a skillet over medium heat. Add the onion, potato, and carrots and cook, covered, until the carrots are just soft enough to pierce with a fork, 6 - 8 minutes. Pour off water. Add sausage if you are using it. Stirring several times, cook the sausage uncovered for 5 minutes. Pour off excess fat and transfer the mixture to a mixing bowl. Mix in herbs, mustard, and pepper flakes, taste and correct seasoning if necessary. If you are using cooked meat, add it, the herbs, mustard, and pepper flakes to the cooked vegetables in a mixing bowl, and mix together with a fork. Refrigerate to cool. While the filling cools, roll the pie dough to about 1/4-inch thickness and cut it into six 6-inch rounds. Brush the edges of the circles with egg wash to ensure a seal. Place the cool filling mixture in the center of each round, fold the dough over, and crimp the open edges, forming a turnover. When all the pasties are made, brush the tops with egg wash and sprinkle cheese over the tops. Put them on a baking sheet and bake for 25 minutes, or until they are golden brown.