4 rounds of prepared pie crust (we buy the rolled, frozen kind)
1 pound ground beef or cubed steak
1 medium onion, chopped
1 medium carrot, chopped
1-2 cups potatoes (any kind), cubed
1/4 cup fresh flat-leaf parsley, chopped
1 teaspoon salt
Ground black pepper
Gravy:
Drippings from cooked meat
1 cup chicken broth
1/4 cup flour, whisked into a small amount of water or broth
1/2 teaspoon salt
Splash of white wine (?) (Which is not at all traditional, but sure adds something.)
In a large skillet, brown meat, onion and carrots. Pour off drippings into a separate sauce pan.
To the drippings, add broth, flour (mixed with water to keep it from getting lumpy), salt and wine (?). Heat until warm and thick.
Add potatoes, parsley, salt and pepper to meat in the skillet. Pour in gravy and stir until well mixed.
Spoon some meat mixture into one-half of each pie crust half circle, leaving a generous margin. Fold over and crimp edges. (You can use a fork for this, or just roll with your fingers.) Continue until each crust is filled and crimped.
Place pasties on cookie sheets and bake at 350 degrees for about a half hour.