If using "beef " crumbles, brown in large frying pan, remove from pan, and set aside. Dice onions, carrots, & potatoes. Chop cabbage into small pieces. Thinly slice leeks and green onions.

Heat 4 tablespoons of butter in large frying pan over medium heat. Saute onions, green onions, & leeks until tender, approximately 6 minutes. Add cabbage, carrots, & potatoes. Continue cooking over medium heat for 5 more minutes. Reduce heat to low; cover & steam for 15 minutes. Remove from heat. Meanwhile, remove pie crusts from refrigerator & preheat oven to 375 degrees.

Whisk 3 eggs, mustard, & spices in large bowl. Remove 1 tablespoon of egg mixture and whisk with 1 tablespoon of water; set aside. Add vegetables, beef crumbles, & cheese to egg mixture and mix well.

Unroll pie crusts and cut into quarters using pizza cutter.

To make pasties, place one wedge of crust on parchment-paper covered cookie sheet. Place a scoop of the veggie mixture on center of wedge, then cover with a second wedge. Press edges with a fork to seal, then brush with egg & water mixture. Bake for approximately 20 minutes or until crust is golden brown.