• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Pastry

• In a medium bowl, combine all-purpose flour, salt, dried parsley, oregano, and thyme.
• Using a pastry blending fork, mix in vegetable shortening until crumbs form.
• Add cold water in two parts, until dough works into a ball.
• Divide dough into 8 parts and form into balls. Cover with a clean tea towel until ready to use.

Make the Filling

• Preheat oven to 375℉. Prepare the roasted meat, potatoes, and carrots, by dicing into small pieces. Place in a large microwavable bowl and heat in microwave for 5-7 minutes.
• Add to roasted meat and vegetables the gravy, olive oil, Worcestershire sauce, dried minced onion, dried parsley, salt and freshly ground black pepper. Stir to combine.

Assemble the Pasties

• On a lightly floured surface, and using a rolling pin, roll each dough ball into an 7-8" circle.
• Drop 2/3 cup filling on half of circle. Moisten edges with water and spoon dough over filling. Cover filling with the other half of circle. Roll edges over and crimp with a fork to seal.
• Place pasties on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with remaining dough and filling.
• Using a small bowl, prepare egg wash by whisking together the egg and water.
• Brush egg wash over the tops of each pasty. Cut three slits on top of each pasty for steam to escape. If desired, sprinkle the tops with sea salt and freshly ground black pepper.
• Bake in preheated oven for 45-50 minutes until golden brown.

Make the Gravy

• In a small saucepan, melt butter and mix in all-purpose flour. Slowly whisk in beef stock and stir until it thickens. Season with kosher salt, freshly ground black pepper, and dried thyme.
• Pour gravy over pasty or use as a dip. Makes 8 pasties.