Total Calories: 131
In a 10-inch skillet over medium-high heat, crumble meat and sauté until it loses most of its pink color. Stir in Worcestershire sauce, salt and pepper. Sprinkle with flour. Cook and stir for 1 minute. Remove from heat.
Stir in sour cream. Add potato, carrot, onion and parsley, stirring until well mixed set aside.
Preheat oven to 400°. Roll one batch of dough at a time to 1/8 -inch thickness and cut four 6-inch circles. Spread 1/3 cup of the filling in center of each circle. Moisten edges of circles with water and fold in half to completely enclose the filling. Press edges together with the tines of a fork. Repeat with remaining dough and filling.* Cut two vent holes in top of each pasty. Place pasties on ungreased baking sheets.
In a small bowl, beat egg and water. Brush top of each pasty, being careful not to let egg drip onto baking sheet. Bake for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until golden brown and potato tests done with a knife.
Serve hot or at room temperature with catsup and pickles.
* If desired, freeze in rigid plastic containers. To serve, place frozen pasties on baking sheets prick and brush with egg mixture. Bake as directed above.
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