Potato Pea Road Pasties

Preheat the oven to 400°F and line a baking sheet with parchment paper. Dice the potatoes, carrots, and onions, chop the rosemary, and thaw the peas.

Melt the butter in a large skillet over medium heat. Add the potatoes, carrots, and onions, then cook for 8 to 10 minutes, stirring often, until the onions are soft and the potatoes are just beginning to turn tender.

Stir in the peas and rosemary. Cook for 2 minutes more until the peas are hot and the filling looks moist but not wet, then let it cool for 10 minutes.

Use fully cooked, cooled filling and leave a clean 1/2-inch border so each pasty seals without tearing. Ensure the peas have received their package-required cooking, then cool the filling again if necessary. Cut the pastry into rounds about 5 inches wide, rerolling scraps. Add about 1/4 cup filling per round, or less if needed; reserve excess filling to serve alongside.

Fold each round over the filling into a half-moon. Press the edges firmly, crimp with a fork, cut small steam vents in the tops, and brush with milk.

Bake until the pastry is deep golden and cooked through and the vegetables inside are tender, starting to check after 22–26 minutes. Heat the reserved filling until hot throughout. Rest the pasties for 5 minutes, then serve with equal shares of the extra filling.