You can put practically anything in a pasty, which makes them incredibly versatile. For these particular pasties, I included chestnut mushrooms, onions, peas, walnuts and dill in a cream sauce, almost like a stronganoff. I also made these pasties to make use of some great seasonal ingredients, as highlighted by the 'In the Bag' event, hosted by Julia of A Slice of Cherry Pie and Scott of the Real Epicurean, two veteran British bloggers.
For the filling, I sauteed a lot of sliced chestnut mushrooms and a whole diced onion with butter until browned.
Carefully, I folded the pastry into a half-moon shape over the filling and sealed with an egg yolk I happened to have (extraneous, but it does help) and pinched the edges to seal everything in.
The pasties baked for about 30 minutes in a moderately hot oven until the crust was done and lightly browned on the bottom.
Technically I suppose making a sandwich for lunch each day is easier, though pasties would freeze well I imagine and so when you are feeling industrious, you could easily make lots and lots of pasties for future lunches. Mushrooms tend to keep their flavor even when cold and for a lunch snack the next day, these pasties were wonderful. I will definitely be making these again!