Make your pastry dough or pie crust and chill it.

Chop the meat, onion, carrot, and potato or turnip. Toss together in a bowl and season with the salt and pepper.

Roll out the dough until it's about 1/4" or less thick. I tend to like them thinner, but if you're not good at rolling out the dough don't worry about it. It will taste great no matter what!

Use a bowl or plate to cut circles out of the dough, depending on how many pies you want. For me, this turns out 8 medium pies. The original recipe called this out as 4 larger pies.

Preheat the oven to 400 degrees F.

Put a portion of the meat mixture into the middle of a circle of dough. Brush the edges with the beaten egg then bring together at the top of the pie and pinch the edges together to form an oval shaped pie with the seam across the top. Cut a couple of slits in each to let the steam escape. Place the pies on a cookie sheet. When you're all done rolling, filling, and sealing the pies up, use the rest of the egg ix to brush across the top.

Bake at 400 for 15 minutes, then lower the temperature to 350 and bake another 45 minutes.