"Create a recipe titled 'Scandinavian Harvest Pasties' and keep the ingredients exact as provided by the user. You may format the recipe for clarity, but do not alter any ingredient amounts or ingredient lists. Include the full recipe with prep time, cook time, total time, servings, dough, filling, instructions, freezer instructions, both sauce options, and cook's tips. Use imperial units. Preserve the recipe as gluten-free, dairy-free, nut-free, shellfish-free, and corn-free as written. User-provided recipe content: Scandinavian Harvest Pasties Inspired by the hearty farmhouse cooking of Scandinavia and the Nordic traditions that influenced Michigan's Upper Peninsula, these golden gluten-free pasties are filled with a comforting blend of beef, pork, root vegetables, mushrooms, and fragrant herbs. Perfect for freezing, they make an easy, satisfying meal any time of year. Prep Time: 45 minutes Cook Time: 30 minutes Total Time: 1 hour 45 minutes Servings: 12 Pasties Ingredients Dough 6 cups gluten-free all-purpose flour blend (corn-free if needed) 1½ teaspoons sea salt ¾ teaspoon baking powder 15 tablespoons cold olive oil or avocado oil 1½ cups cold water, plus more if needed Filling 2 tablespoons olive oil 1¼ pounds lean ground beef 1 pound ground pork 3 cups Yukon Gold potatoes, peeled and finely diced 2 cups rutabaga, peeled and finely diced 1½ cups carrots, peeled and finely diced 1 cup celery, finely diced 8 ounces cremini mushrooms, finely chopped 1 tablespoon Dijon mustard 1 tablespoon dried thyme 1 teaspoon dried sage 1 teaspoon dried dill 2½ teaspoons sea salt ½ cup low-sodium beef broth 2 tablespoons chopped fresh parsley Instructions 1. Prepare the Filling Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the celery, carrots, rutabaga, potatoes, and mushrooms. Cook for 8–10 minutes, stirring frequently, until the vegetables begin to soften and the mushrooms release their moisture. Add the ground beef and ground pork. Cook for 8–10 minutes, breaking up the meat until browned. Stir in Dijon mustard thyme sage dill sea salt Pour in the beef broth and cook another 3–4 minutes, stirring occasionally, until most of the liquid has evaporated and the vegetables are tender. Remove from the heat. Stir in the fresh parsley. Allow the filling to cool completely before assembling. 2. Prepare the Dough In a large mixing bowl, whisk together flour sea salt baking powder Add the cold oil and mix with a fork or pastry blender until evenly crumbly. Gradually add the cold water, mixing until a soft dough forms. If needed, add additional water one teaspoon at a time until the dough comes together. Divide into 12 equal portions. Keep covered while assembling. 3. Assemble the Pasties Roll each dough portion into a circle approximately 6–7 inches wide and about ⅛-inch thick. Place approximately 1 cup of filling onto one half of each round, leaving a ½-inch border. Fold the dough over the filling. Press the edges together firmly. Seal by crimping with a fork. Transfer to parchment-lined baking sheets. Brush with beaten egg, if desired, for a golden finish. 4. Bake Preheat the oven to 400°F. Bake for 24–30 minutes, rotating the pans halfway through, until the crust is lightly golden and crisp. Allow the pasties to cool for 10 minutes before serving. Freezer Instructions Allow the baked pasties to cool completely. Wrap each individually in parchment paper or plastic wrap. Place in freezer bags or airtight containers. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for 20–25 minutes, until heated through. Choose Your Sauce Option 1: Creamy Maple Dill Mustard Sauce Ingredients ½ cup unsweetened coconut yogurt 2 tablespoons Dijon mustard 1 tablespoon maple syrup 2 teaspoons apple cider vinegar 1 tablespoon chopped fresh dill 1 teaspoon chopped fresh parsley ¼ teaspoon sea salt Instructions Whisk all ingredients together until smooth. Refrigerate for at least 15 minutes before serving. Makes about ¾ cup. Option 2: Mushroom Herb Gravy Ingredients 2 tablespoons olive oil 8 ounces cremini mushrooms, finely chopped ½ cup finely diced celery 2 tablespoons gluten-free all-purpose flour blend 2 cups low-sodium beef broth ½ cup unsweetened coconut milk 1 teaspoon dried thyme ½ teaspoon dried dill ½ teaspoon sea salt 1 teaspoon Dijon mustard 1 teaspoon apple cider vinegar 2 tablespoons chopped fresh parsley Instructions Heat the olive oil in a saucepan over medium heat. Add the mushrooms and celery. Cook for 8–10 minutes, until softened and lightly browned. Sprinkle in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth until smooth. Stir in coconut milk thyme dill sea salt Dijon mustard apple cider vinegar Simmer 5–7 minutes, stirring frequently, until thickened. Stir in the parsley just before serving. Makes about 2½ cups. Cook's Tips Finely dicing the vegetables helps them cook evenly and makes the pasties easier to fill and seal. Let the filling cool completely before assembling to prevent the pastry from becoming soggy. The combination of beef and pork creates a tender, juicy filling that reheats exceptionally well from frozen. For the best texture, reheat frozen pasties in the oven rather than the microwave."