Beef Pasties 
2 cups cooked roast beef cut in 1/4 inch pieces 
1 1/2 cups cooked potatoes 
1 cup beef gravy 
1/2 cup diced cooked carrots 
1/2 cup cooked diced onion 
1 tablespoon chopped fresh parsley 
1/4 teaspoon dried thyme 
1/2 teaspoon salt 
1/8 to 1/4 teaspoon pepper 
Pastry for a double-crust pie 
Half and half cream 
In a bowl, combine the first nine ingredients, set aside. On a lightly floured surface, roll out one-fourth of the pastry into an 8 inch circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold dough over filling and press the edges with a fork to seal. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each pastie; brush with half and half. Bake at 450 degrees for 20 to 25 minutes or until golden brown. Makes 4 servings.