• Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.

For the Crust

• In a large bowl, add flour, salt, and cold coconut oil. Ensure the oil is cold and solid by storing in the refrigerator until ready to use. Using a fork, break the oil into the flour mix until powdery and only pea-sized chunks remain. Carefully mix in the water one tablespoon at a time, until dough can be formed into a ball. The dough should not be sticky, just able to hold together in a ball form. Divide dough into six equal-sized portions and set aside.

For the Filling

• In a mixing bowl, combine all ingredients, with exception of extra water. Mix well. The red wine will pool at the bottom of the bowl—that is okay.

To Prepare Pasty

• Roll out dough about 1/4 inch thick into a circle about 6 inches in diameter. Place about 1/2 cup of filling onto half the circle, leaving 1/4 inch of dough on the edge. If needed, use a spoon to drizzle the red wine at the bottom of the bowl on top of the filling. Brush the edges of the dough with extra water and fold the dough in half. Using a fork, press the edges together to seal. Place on a prepared cookie sheet and cut three small slits into the top.
• Bake for 30 to 45 minutes until the crust is golden, the filling is cooked, and the vegetables are soft. Allow to cool before serving. If desired, serve with beef gravy.
• OPTION: To freeze, follow directions above except do not bake. Once edges of pasty are sealed tightly wrap raw pasty with plastic wrap and place in the freezer. To bake, remove from freezer and thaw in the refrigerator. Once thawed half way, place on a prepared cookie sheet and bake as directed above. Typically, the frozen pasties will take up to an hour to bake.