Preheat oven to 450°.

Combine all the chopped materials (meat, potatoes, carrots, and onions) in a large bowl. Then add the gravy and seasonings.

Stir 'er up!

Line two cookie sheets with tinfoil, then take your puff pastry out of the fridge.

Using kitchen scissors, cut each sheet of puff pastry into squares. I got about 9 squares from each sheet.

Place the pastry squares on the cookie sheet and top each with a spoonful of filling.

Now you'll want to pinch the edges. To do this, take each side of the pastry and pinch it in the middle, to form a corner. The dough holds the pinch a little better while cold, so you might want to cut, fill, and pinch the puff pastry one sheet at a time (while keeping the other sheet refrigerated). Here's a step-by-step guide:

Using a pastry brush, coat the pastry with a thin layer of half-and-half. Since the pasties won't be in the oven long, this allows them to get a lovely brown crust on top.

Place pasties in the oven for 10-13 minutes.

Remove from oven and allow to cool slightly. This is where the tinfoil comes in handy, because these buggers love to stick! I've found the best way is to work them off the tinfoil with a metal spatula. The foil rarely tears, and you save your pan from scrubbing!

Don't freak out if your pasties don't all come out in tidy little squares. The pinching is primarily to keep the filling from spilling out, and the funky shapes are part of what make this dish so endearing!

You can scarf them down right away like I did, or store in the freezer for future yumminess. Enjoy while reading Alice's Adventures in Wonderland!