1/4 c. butter
1/2 lb. pork diced
1/2 c. onions, diced
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. thyme
1/4 c. flour
1 (12 oz.) can chicken broth
1 (16 oz.) can mixed vegetables, drained
2 (9 inch) refrigerated pie crust
1 egg, beaten with 2 tbsp. milk

Saute pork and onions in butter for 15 minutes over medium high heat. Add seasonings to meat mixture; sprinkle flour over meat mixture and cook until brown. Add chicken broth. Blend until thickened and well combined. Add mixed vegetables. Blend well. Remove from heat and chill until stiff.

Lay out pie dough and cut 2 (9 inch) rounds in half. Place 1/2 cup filling on each half circle. Fold in half and seal; crimp each pastie with a decorative edge. Brush with egg wash, pierce with a fork and bake at 400 degrees until golden, approximately 20 minutes.