Add thyme and sage to Chebe mix. Next, add butter and cut it into the dry mix. This can be done in a food processor or with your hands. 

Second, add eggs and oil to mix and stir to combine. 

To finish making the dough, add the ice cold water, one tablespoon at a time until a solid ball forms. 

Place dough in refrigerator to chill while you prep remaining ingredients. 

Start prepping the filing by dicing the vegetables. I used my food processor to shred the sprouts. Chop the onion, sweet potatoes and mushrooms into 1/2 in" chunks. 

Finally, chop your turkey meat. Ground turkey can also be used for this. Once your meat is chopped, combine it with the vegetables and cranberry sauce in a large bowl

Remove dough from refrigerator and preheat oven to 350 degrees. 

Light coat a flat surface (I use a pastry mat) with rice flour. (You can use potato starch if you need to keep it grain free.) Separate the dough ball into 4 equal portions. Roll one of the four small dough balls into a circle, roughly 7 in" in diameter. Repeat with remaining dough until all our portions have been rolled. 

Using a 1/2 c. measuring cup, fill one half of a dough circle with the turkey and vegetable mixture. Place the filling near the the front half of the circle, allowing room to fold up the back half to close the pasty. (See the third picture in this post as an example.) Crimp closed and brush with beaten egg. 

Bake in a 350 degree oven for 30 minutes. 

Serve hot, with turkey gravy if desired. (I use Full Flavor Foods gravy mix.)