Steak & Rutabaga Pies

Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.

1 tube flaky biscuits
1/2 lb. diced sirloin (3/8-inch)
1 lb. Rutabagas, peeled, finely diced (1/4-inch)
1/2 cup diced Leek
4 tsp. heavy cream
2 Tbls. fresh Dill, Parsley or Arugula, chopped
1 tsp. salt
1 tsp. pepper

Preheat oven to 400 degrees. Lightly flour a work surface.  Roll out the biscuits one at a time until you have 8 rounds, about 6 inches across. Combine remaining ingredients to make filling.  Grease two large baking sheets. Divide filling equally among the biscuits, placing it on one half of each round. Fold dough over filling, press to seal edges, then, fold over small sections to make a ropelike edge.  Place pies on baking sheets, cut a small slit into the top of each.  Bake 15 minutes, reduce heat to 375 degrees and continue baking until golden brown and fully cooked, 35 to 40 minutes longer.