Potato Pea Road Pasties

Ingredients

• 2 Count pie crust - 2 9-inch crusts, Two 9-inch crusts; cut into 6 rounds about 5 inches wide.
• 1.5 Cup potatoes, peeled and diced - 1 1/2 cups, peeled and diced
• 1 Cup peas, thawed - 1 cup, thawed
• 0.75 Cup carrots, diced - 3/4 cup, diced
• 0.75 Cup onions, diced - 3/4 cup, diced
• 1 Tablespoon rosemary, finely chopped - 1 tablespoon, finely chopped
• 3 Tablespoon butter - 3 tablespoons
• 2 Tablespoon milk - 2 tablespoons, Used for brushing the shaped pasties before baking.

Instructions

1. Preheat and prep the vegetables

   1. *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.

2. Cook the firm vegetables

   2. 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.

3. Finish and cool the filling

   3. 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.

4. Cut and fill the pastry rounds

   4. Roll out the pie crusts and cut into 6 rounds, about 5 inches wide, rerolling scraps as needed. Spoon the *cooled vegetable filling* onto one half of each round, leaving a *clean edge* for sealing.

5. Seal, vent, and brush

   5. 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*.

6. Bake and rest

   6. Bake for *22 to 26 minutes* until the pasties are *deep golden* and crisp. Let rest for 5 minutes before serving warm.