Method:

1. Peel and dice vegetables. Combine with water, bring to a boil, and cook 5 minutes. Drain and reserve liquid. Sautee chopped onions in fat until golden, combine with vegetables, add salt and pepper. Dis- solve bouillon cubes in V2 cup cooking broth, add spiced whiskey, and add mixture to vegetables. Stir lightly with wooden spoon, but do not mash. Taste and adjust seasoning. Add meat to vegetables, cover with plastic wrap, and refrigerate overnight for flavor to develop. 

2. For turnovers, roll out dough V4 inch thick and cut 4-inch rounds. Place filling to one side of each and fold over other half, sealing edges with fork. Arrange on baking sheet. Bake in preheated 190°C oven for 20- 25 minutes or until golden. Brush tops with glaze and bake a few more minutes. 

3. For cylinders, roll half the dough into a 10 by 16-inch rectangle about ¼ inch thick, arrange filling a serving spoon at a time along one long edge. Roll up, pinching dough to seal. Place carefully onto a greased baking sheet. seam side down, and chill. Repeat to make another roll. Bake in the middle of a preheated 190°C oven for 40-45 minutes. Brush with glaze and bake 5 more minutes. 

4. With spatula, loosen rolls from baking sheet and cool. 

5. Cut diagonally into 2-inch slices and serve as part of a buffet or with a green salad for supper.