Venison Pasties

1 lb. lean venison, any fat or white membrane removed, cut into small dice
2 med. potatoes, peeled and cut into small dice
2 carrots, scraped and cut into thin slices
1/4 of a small onion, minced
1-2 cloves, garlic finely minced (I used 2 t. Gourmet Garden garlic paste)
salt and pepper to taste
1/2 t. dried thyme, crushed
2 T. fresh parsley, chopped (I used Gourmet Garden)
4 t. water
2  (9") pie crusts

Combine all ingredients except for pie crusts in a large bowl and toss to combine thoroughly.  Place one of the pie crusts into a pie pan and cover half the bottom with half of the filling ingredients.  Flip the other half of the pie crust over the top of the fillng and pinch and fold the edges together. So not vent the crusts. Remove to a parchment lined baking sheet and repeat with remaining ingredients.  When both pasties are placed on the baking sheet bake in a preheated 375* oven for an hour and 10 minutes or until the vegetables are fork tender.