FOR THE MONEY:
3 cups regular flour
1 teaspoon sea salt
1/2 cup (1 stick) cold unsalted butter
1/2 cup ice water
2 split egg yolks
TO COMPLETE THE FILLING:
1 pound ground beef (or 1 pound chopped leftover roast)
1 pound chopped waxy potatoes, such as red or Yukon gold
2 peeled and sliced carrots
1 small sliced onion
2 tbsp. Worcestershire sauce
2 minced garlic cloves
1/2 teaspoon rosemary dried
a half teaspoon dried thyme
To taste, kosher salt and freshly ground black pepper
PREPARATION
Whisk together the flour and salt in a large mixing dish.
Cut the butter into small pieces and work it into the flour with two forks, a pastry blender, or your fingers until it forms a crumbly mixture.
Combine water and one of the egg yolks, then stir into the flour mixture. Mix until all of the flour is mixed, then turn out onto a clean surface and knead until the mixture is perfectly smooth.
Wrap the dough in plastic wrap and chill for at least 30 minutes.
Preheat the oven to 400°F and line a baking sheet with parchment paper when ready to bake.
To prepare the filling:
Season the ground beef with salt and pepper in a large skillet over medium-high heat and brown until no longer pink. Set aside the meat in a basin.
Cook until the potatoes, onion, and celery are largely soft, 6-8 minutes, in the same skillet. Add olive oil or butter to the skillet before adding the vegetables if there isn’t enough fat left over from the beef.
Cook until the garlic, rosemary, and thyme are fragrant, about 1 minute. Cook for 1 minute more after adding Worcestershire sauce.
Stir the vegetable mixture into the bowl with the beef. Season with salt and pepper to taste and set aside to cool.
After the filling has cooled to room temperature, assemble the pasties.
Flour a clean board and divide the dough into 6 equal parts. Roll each ball into a 3/8-inch thick circle, cutting the edges if necessary.
Wet the edges of the dough with water, then spread the cooled beef mixture over about half of it, leaving a 1/2-inch border.
Fold the dough over the filling and bind the edges by crimping or pressing the dough layers together with a fork.
Place the pasty on the prepared baking sheet and cut three small slits in the top to serve as a vent. Rep with the remaining pasties.
Brush the top of each pasty with the remaining egg yolk and 2 tablespoons water. Bake for 30-40 minutes, or until golden brown.
If you intend to freeze any of the pasties, leave out the egg wash and bake for only 20 minutes. Brush the frozen pasty with egg wash and bake for another 20 minutes at 400°F.