• 3 cups all-purpose flour
    • 1 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, cold
  • 1/2 cup cold water
  • 2 egg yolks, divided
    • 1 pound ground beef (you can also use 1 pound leftover roast, chopped)
    • 1 pound waxy potatoes, e.g. B. Red or Yukon Gold, diced
    • 2 carrots, peeled and diced

    • 1 small onion, diced
    • 2 tablespoons Worcestershire sauce
    • 2 garlic cloves, minced
    • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme
  • kosher salt and freshly ground black pepper to taste


    1. Mix flour and salt in a large bowl.
    2. Cut the butter into small pieces and rub into the flour using two forks, a mixer or your fingers until crumbs form.

  1. Mix water and one egg yolk and add to the flour mixture. Mix until all the flour is incorporated, then turn out onto a clean surface and knead until completely combined.
  2. Wrap the dough in cling film and store in the refrigerator for at least 30 minutes.
  3. When ready to bake, preheat the oven to 400°F and line a baking sheet with parchment paper.

For the filling:

    1. In a large skillet over medium heat, season the minced meat with salt and pepper and fry until it is no longer pink. Place the meat in a bowl and set aside.

    1. In the same skillet, add the potatoes, onions, and celery and cook until almost tender, 6 to 8 minutes. If the meat runs out of fat, add olive oil or butter to the pan before adding the vegetables.
    2. Add garlic, rosemary, and thyme and cook until fragrant, about 1 minute. Add the Worcestershire sauce and cook for 1 minute more.
    3. Add the vegetable mixture to the bowl with the beef and mix.Season with salt and pepper and let cool.

    1. Once the filling has cooled to room temperature, you can start assembling the cookies.
    2. Dust a clean surface with flour and divide the dough into 6 parts. Roll each ball into a 3/8-inch circle, trimming the edges as needed to smooth.
    3. Moisten the edges of the dough with a little water, then pour the cooled beef mixture over just under half of the dough, leaving a 1/2-inch border.

    1. Fold the dough over the filling and seal the edges by pressing or pinching the layers of dough together with a fork.

    1. Place the dough on the prepared baking sheet and cut three small slits in the top to form a valve. Repeat with remaining cakes.
    2. Mix the remaining egg yolk with 2 tablespoons of water and brush the surface of each cake.Bake until golden brown, 30 to 40 minutes.

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