I'm assuming that this is made into something like turnovers, isn't it? The pasties I'm thinking of are sort of a handheld kind of food... if that's the case, maybe try one of the pie crust recipes in the recipe index, omitting any sugar that the recipe calls for. Basically, I think you could use some vegetable shortening, but a CUP of shortening is definitely way too much fat.
If it's more like a potpie... well, one of the crust recipes in the index would work as well, or you can make more of a biscuit topping with reduced-fat Bisquick and soy milk.
And, of course, you'll want to substitute ground turkey for the beef and pork, neither of which is safe. I would add some finely chopped portabello mushrooms for flavor, since turkey can be kind of bland - maybe substitute a couple cups for the pork.
It's up to you if you want to try to use the beef bouillon cube - personally, I'd use the Lipton Beefy Onion recipe soup mix stuff - not a whole packet, but maybe a teaspoon or two of it. It does taste beefy, but there's no beef products in it.
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Re: Pasty
