FOR THE DOUGH:
- 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
- Mix flour and salt in a large bowl.
- Cut the butter into small pieces and rub into the flour using two forks, a mixer or your fingers until crumbs form.
- 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.
- Wrap the dough in cling film and store in the refrigerator for at least 30 minutes.
- When ready to bake, preheat the oven to 400°F and line a baking sheet with parchment paper.
For the filling:
- 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.
- 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.
- Add garlic, rosemary, and thyme and cook until fragrant, about 1 minute. Add the Worcestershire sauce and cook for 1 minute more.
- Add the vegetable mixture to the bowl with the beef and mix.Season with salt and pepper and let cool.
- Once the filling has cooled to room temperature, you can start assembling the cookies.
- 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.
- 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.
- Fold the dough over the filling and seal the edges by pressing or pinching the layers of dough together with a fork.
- Place the dough on the prepared baking sheet and cut three small slits in the top to form a valve. Repeat with remaining cakes.
- 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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