Prepare pie dough as directed or remove pre-made crust from package and allow to come to room temperature.

In a large skillet, brown the ground beef. Drain, add the diced onions, carrots, potatoes (or rutabaga) and beef stock. Cover and let cook, on low, until the vegetables are tender, stirring occasionally. Remove from heat and let cool.

Preheat oven to 425°F.

While the meat mixture is cooking, roll out the pie dough and cut 4 circles from each crust using a 6-inch biscuit cutter. You may have to re-roll the scraps to get enough circles. Drop 1-2 tablespoons of the cooled meat mixture into the center of each pie crust circle. Fold in half and pinch edges together. Using the tines of a fork, dipped in flour, press the edges to seal.

Place pasties, 1-inch apart on a parchment lined baking sheet.

In a small bowl, beat egg whites until frothy. Brush each one of the hand pies with the the egg whites, avoiding the edges.

Bake for 20-25 minutes or until brown. Remove from oven and let sit for 5 minutes before serving. Serve with brown gravy.