Beef Pasties

My daughter, Alyse (13 years), made these last night for dinner.  They were a huge hit.  The recipe she found on-line but we adjusted it to our liking.

Recipe:

1 lb ground beef
2 baked potatoes, cut in small cubes
1/2 C carrot, finely chopped
1/2 C onion, finely chopped
1 Tbs chopped fresh Italian parsley
1/4 tsp dried Thyme or 1 tsp fresh Thyme
1/2 tsp salt
1/8 tsp black pepper
Pan drippings
3-4 Tbs flour
2 C water
1 tsp beef bouillon
1 prepared recipe Dana's Perfect Pie Crust
Half and half or cream

Brown beef with onion, trying to keep beef in chunks.  Remove beef and onion from pan, leaving drippings in frying pan, and put in a large bowl.  Add flour to the drippings and cook until flour is done, stirring constantly (about 1 minute).  Whisk in water, bouillon and salt as needed.  While stirring constantly, bring to boil and boil one minute.  Remove from heat and add to beef with carrots, potatoes and spices.

Roll pie crust dough into approximately 8 balls.  Roll out each ball into desired thickness and size of circle.  Place filling on half of the circle, as much as desired, and brush the edges with water.  Fold the other half of dough over the filling and press edges together.  You can either seal the edges with a fork or roll them like an empanada.  Cut slits in the top, brush with cream and bake at 450°F for 20-25 minutes.