Instructions

Preparing the Vegetables & Turkey (45 minutes)

1. Peel and finely dice the sweet potatoes, then chop the onion and garlic.
2. Rinse the cranberries and discard any bad ones.  Pat them dry to prevent the pasties from getting a soggy bottom.
3. Shred and roughly chop the turkey into bite-size pieces and set aside.

Making the Gravy (10 minutes)

1. Heat the butter in a saucepan over medium heat until melted and bubbling.  Add the flour and whisk continuously for 2-3 minutes.
2. Gradually pour in the turkey stock, whisking continuously, then turn down the heat a little.  Cook the gravy for about 2 more minutes, stirring frequently, until it has thickened.
3. Season to taste with salt and pepper, then stir in a pat of butter.
4. Spoon the gravy into a bowl to cool.

Assembling the Pasties (45 minutes + 10 minutes chilling + 20 minutes baking + cooling)

1. Preheat the oven to 400 F.  Line a large cookie sheet with parchment paper.
2. Pour the cooled gravy, rosemary, thyme, and sage over the turkey, tossing to combine.
3. Roll the chilled rough puff pastry to 1/8 inch thick.  Cut six 6 1/2 inch circles from the pastry, stacking and re-rolling the scraps as needed.
4. To assemble each pasty, take a spoonful of the turkey and gravy mixture and roll into a log.  Place it in the middle of the pastry circle and sprinkle some sweet potatoes, onion, garlic, and cranberries over top.  Brush the edges of one half of the pastry with beaten egg and fold over the top.  Press the seam together gently and crimp with a fork to seal.  Transfer to the prepared cookie sheet.
5. Chill the pasties for 10 minutes in the fridge, then brush them with beaten egg.
6. Bake at 400 F for 20-25 minutes until the pastry has puffed and is a rich golden brown.
7. Transfer the pasties to a wire rack and let them cool for 20-30 minutes before eating.