• Brown Steak in large skillet with butter
• Add onions when steak is about half browned and sautee until golden
• Add potatoes, carrots and turnip and a little more butter if needed
• Sautee a little longer 3-5 min
• Add 1/2 cup of wine and cover.
• Cook down till there is no wine left -- if carrots and potatoes need a little more time to become soft- add more wine and/or butter and reduce again.
• When done -- Season with salt and pepper, then add parsley
• The filling will need to be cooled before going onto the crusts or the dough will turn into a gigantic mess when you try to move it to the pan (*cough*)
• I wait 5 min - then lay a large towel on top of the stuff in the freezer, then move the whole pan to the freezer while I roll out the dough.
• Roll out dough -- if frozen use both balls (the top and the bottom) -- roll each ball into a large circle. The colder the dough is the better
• Use about half of filling on each circle and fold in half - use fork to seal edges, then poke wholes in the top. (save 3 cubes of meat and 2 carrots in pan)
• Move to cookie sheet
  
• Bake both semi-circles at 350F for 30 min until brown.
  
• Butter Crust half way through baking
  
• Make a sauce in the same pan that the meat and the potatoes were in. Add 1/2 cup beef stock some more onion and 3 tbsp wine. Cook down a little bring to a simmer, add corn starch or arrowroot. Thicken till sauce coats the back of a spoon.
  
• Drizzle sauce over Pasty or serve on the side
  

My philosophy on Pasty....
First, I do two large pasty and then slice them up on the serving plate. I have tried to do individual ones - but it never seems to be worth it to me.
Second, this recipe is NOT traditional. Its light on the turnip and has a lot of "other" ingredients and uses pre-made pie crust... but its easy and I like it. If you want a more traditional recipe try this gathering of pasty recipes.