2 (9-inch) prepared pie crusts (homemade or Pillsbury)
1 egg white
1 tbsp. water

FILLING:

2 cups diced potato
1 cup diced turnip
1 cup diced carrot
1/2 cup minced onion
1/2 lb. chopped beef or steak
1/4 tsp. garlic powder
4 slices lean bacon, minced
1 tsp. salt (or to taste)
1/2 tsp. pepper

Preheat oven to 350°F.

Line a casserole dish with foil. Combine filling ingredients and spread in casserole dish. Spray lightly with olive oil spray. Cover with foil.

Bake at 350°F for 30 minutes, uncovering during the final 10 minutes.

Increase oven temperature to 375°F.

Place one pie crust on a silicone or parchment lined baking sheet.

Make 4 mounds of mixture on the bottom half of pie crust, one for each pie quarter. Brush edges and inner sides of circle with water. Cover with second pie crust. Using a sharp knife, divide along an X in the center of the circle.

Brush tops of pasties with 1 egg white beaten with 1 tablespoon of water for an extra shiny crust. Cut a vent hole (or two or three) through the top crust to allow steam to escape.

Bake at 375°F until tops are golden brown (about 30 minutes).

Note: Reduce temperature if edges are browning too quickly in your oven.

Makes 4 pasties.

Submitted by: Joan Gibbs