You can call these Root Vegetable Pasties or Root Vegetable Turnovers, depending on what side of the Atlantic you are on. They are a vegetarian take on the Cornish pasty, which are traditionally made with an uncooked filling of meat and vegetables. The earliest references to this style of pie dates to cookbooks of the thirteenth century, but its origins are probably even older than that. The term Cornish pasty has been in use since the 1860s. This popular hand pie has spread throughout the world due to Cornish miners. Although traditionally uncooked filling is used, I like to par cook the vegetables. The pâte brisée butter pastry cooks quickly, and I find the vegetables too raw otherwise. These have carrot for color, rutabaga for flavor, and potatoes because they are delicious. Experiment with your own combinations. The pasties can be made larger than the examples here for a more filling pie, but I like the handiness of these. Plus you can always have two.