Yooper Pasties with Venison and Roasted Root Vegetables and Spent Grain Hot Water Pastry

Traditionally, the meat and fillings for pasties are diced small (1/4") and put
in the pasty uncooked, to finish cooking while the pastry case bakes. You can do
this, but I prefer to cut veggies into a medium or large dice (1/2"-3/4"), sear
the meat first (1" cubes raw, as they'll shrink slightly) and roast the veggies
on lightly oiled sheet pans.

It's an extra step, but the Maillard reaction you get from roasting and browning
the components first adds sweetness to the vegetables, umami to the meat, and a
general depth of flavor to the filling that I think is worthwhile, especially in
winter! If I'm baking these in the summer, I'll go the traditional route to cut
down on oven time.