Beetroot and Mushroom Pasties

1 batch of pie crust dough
1/4 cup butter
1 cup mushrooms, chopped small
1 cup beets, chopped small
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried sage
1/2 cup flour (any kind)
2 Tbls. water

Preheat the oven to 350 F.

Roll the pie dough into 4 small crusts, round or square, about 5-6 inches across.

Combine the butter, mushrooms, seasonings, and flour in a large skillet and cook over medium-low heat until the mushrooms are soft, and most of the moisture has been absorbed by the mushrooms and flour.  Remove from heat. Add the beets and the water.

Spoon this filling into the crusts. Fold the crust over and pinch the edges closed.If desired, glaze the top of the crust. Cut small slashes in the tops.

Bake for about 20 minutes, until the crust is golden brown.