Preheat oven to 400 degrees.

Chop the steak, potato, yellow onion, turnip, and carrots into small uniform cubes. Toss them all into a large bowl, sprinkle with salt, pepper, rosemary, and garlic and toss to combine. Pour the wine over all and toss a final time to mix. Set aside.

Roll your pie crust out between two pieces of parchment paper into a rectangle that's about 1/8-1/4 inch thick. Remove the top layer of parchment paper. Use a 7-8 inch round pot lid to cut circles out of the rectangle. Spoon about 1/2 cup of the steak filling in the center of each circle. Fold the circle in half and pinch together the edge to seal. Flute the edges or crimp with a fork. Gather any scraps of pie crust up into a ball then reroll and repeat until there's no pie crust left. You should be able to get 6-8 circles out of 2 pie crusts depending on the size of your pot lid.

Carefully place pasties on a parchment lined baking sheet. Whisk together water and egg and brush mixture evenly over the pie crust. If the seal doesn't seem secure, use the egg wash to pinch any loose parts closed. (Note: at this point, you can slide the tray into the freezer, freeze the pasties until firm, then remove from the tray, wrap in plastic wrap, place in a freezer safe ziplock bag and freeze until ready to bake). Otherwise, bake in the preheated oven for 30-35 minutes or until golden brown.

Melt the butter in a saucepan over medium-low heat. Whisk together cornstarch and 1/4 cup broth. Whisk mixture into butter and cook until thickened, whisking often. Slowly stir in broth and burgundy. Increase heat to medium high. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until mixture is thick enough to coat the back of a spoon. Stir in rosemary. Taste. Add salt, if needed.

Note: You will likely have filling leftover. You can saute this and eat it plain (it's delicious!) or throw it into a stew or breakfast scramble.