* ingredients :
°3 cups all-purpose flour
°1 teaspoon of salt
°1/2 cup (1 stick) unsalted butter, chilled
°1/2 cup cold water
°2 egg yolks, divided
°1 pound ground beef (1 pound shredded roast beef can also be used)
°1 pound waxy potatoes, such as red or Yukon gold, cubed
°2 carrots, peeled and diced
°1 small onion, diced
°2 tablespoons Worcestershire sauce
°2 minced garlic cloves
°1/2 teaspoon dried rosemary
°1/2 teaspoon dried thyme
°Kosher salt and freshly ground black pepper, to taste

*Methods :

In a bowl, mix the flour and salt.
Cut the butter into small pieces and using two forks, a pastry blender or your fingers, mix it into the flour until it turns into a crumbly mixture.
Mix the water and one of the egg yolks together, then add to the flour mixture. Mix until the flour is incorporated, then turn it out onto a clean surface and knead until the mixture is fully incorporated.
Wrap in plastic wrap and refrigerate the dough for at least 30 minutes.
When you're ready to bake, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
To make the filling:
In a skillet over medium heat, season ground beef with salt and pepper and sauté until no longer pink. We take out the meat in a bowl and leave it aside.
In the same pan, add the potatoes, onion and celery and cook until softened, 6 to 8 minutes. If there is no fat left from the beef, add olive oil or butter to the pan before adding the vegetables.
Add the garlic, rosemary and thyme and cook for 1 minute. Cook the addition of Worcestershire sauce for another minute.
Add the vegetable mixture to the pot of meat and stir to combine. Season with salt and pepper to taste and let cool.
By the time the filling cools to room temperature, you can assemble the pancakes.
Put the flour on a clean surface and divide the dough into 6 parts. Roll each ball into a 3/8-inch-thick circle, trimming edges to align if necessary.
Dampen the edges of the dough with a little water, then pour the cooled beef mixture lightly over half the dough, leaving a 1/2-inch border.
Fold the dough over the filling and seal the edges by crimping or using a fork to press the layers of dough together.
Transfer the dough to a prepared baking sheet and cut three small slits in the top for ventilation. Repeat with the remaining meat patties.
Whisk the remaining egg yolks with 2 tablespoons of water and spread over each pastry. Baking until golden brown, 30-40 mn.
Note: If you plan to freeze pies, skip the egg wash and bake for only 20 minutes. Next, brush the frozen dough with egg wash, then bake at 400°F for another 20 minutes

Enjoy !