Lamb Cornish Pasties | Paula Deen

Ingredients

• 4 refrigerated pie crust
• 1 tablespoon beer (brown ale, stout, or porter)
• 2 teaspoon beer mustard
• 2 teaspoons fresh rosemary, minced
• ½ teaspoon freshly grated Nutmeg
• ½ teaspoon Sea salt
• ½ teaspoon freshly cracked black peppercorns
• 1 pound ground lamb
• 8 ounces Yukon or Idaho potatoes, diced
• ½ yellow onion, peeled and diced
• 1 large carrot, peeled and diced
• 4 tablespoons Butter
• 1 egg
• 2 tablespoons milk