Serves: 8
Prep: 25 minutes  
Bake: 25-30 minutes

For Pastry:

3¼	cup all-purpose flour
2	teaspoons salt
¾	cup butter, cut into 12 pieces
1-1¼	cups ice water

For Filling:

2	tablespoons butter
3	cloves garlic, minced
2	teaspoons fresh thyme, minced
1	pound white potatoes, peeled and diced (about 2 cups)
1	small rutabaga, peeled and chopped (about 1 cup)
¼	cup heavy cream
¼	cup chicken broth
½	tablespoon Dijon mustard
¾	pound blade steak, trimmed and cut into ½-inch pieces
1	teaspoon salt
½	teaspoon black pepper
1	large egg, lightly beaten

1.  For pastry: Place flour, salt and butter in food processor and pulse just until mixture resembles coarse crumbs.  Transfer mixture to bowl.  Add water a little at a time, stirring between additions, until dough sticks together.  May not need all of water.  Divide dough in half, flatten into rounds, wrap in plastic wrap and refrigerate for 1 hour.
2.  For filling: Melt butter in large skillet over medium-high heat.  Stir in garlic and thyme and cook for 30 seconds.  Stir in potatoes and rutabagas and cook for 5 minutes, until slightly softened.  Stir in cream, broth and mustard and cook until bubbly.  Set aside and cool to room temperature.  Stir beef, salt and pepper into potato mixture.
3.  To assemble and bake: Preheat oven to 425°F.  Line 2 baking sheets with parchment paper.
4.  Divide dough into 8 equal pieces.  Working on a lightly floured surface, roll each dough piece into 7-inch circle.  Place ¾ cup filling in the center of each round and gently pack down.  Wet the edges of the dough with water and fold dough in half over filling, pressing to seal 2edges.  Crimp the edges.  Place on prepared baking sheets.  Brush tops with egg.
5.  Bake 25 to 30 minutes, until golden brown.
Notes:  The assembled uncooked pasties freeze well.  Cook frozen pasties on parchment lined baking sheet in preheated 425°F oven for 40 to 45 minutes.

Per Serving: 513 cal., 29 g fat (15 g sat. fat), 115 mg chol., 785 mg sodium, 244 mg pot., 45 g carb., 1 g sugar, 3 g fiber, 15 g pro.