Filling:

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2 lbs ground beef

5 medium potatoes, diced small

1 tbsp minced garlic

1 large white onion, diced

2 cups beef stock

¼ cup flour

1 tbsp tomato paste

1 tbsp mustard

2 tbsp Worcestershire sauce

Pinch of dried parsley, thyme and oregano

Salt and pepper

8 oz cheddar cheese, shredded

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Pastry:

3 and ¼ cups flour

1 and ½ tsp salt

1 cup cold butter

¾ cup cold water

1 egg, beaten (to brush on top)

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1. Cook ground beef in a large cast iron skillet, remove from the pan and drain most of the fat.

2. In the same pan, cook the onion, garlic, and diced potatoes. Add about half the beef stock, cover and cook until potatoes are fork tender.

3. With heat on low, add the ground beef back in and sprinkle everything with a dusting of flour, stir. Pour in the rest of the beef stock and allow it to thicken up. Add the tomato paste, mustard, Worcestershire sauce, herbs and salt/pepper to taste.

4. While the filling is cooling down, make the crust. First, mix flour and salt in a medium bowl. Cut in the butter until mixture forms coarse crumbs. Add the water a little at a time until all flour is moistened and a dough is forming. Knead until thoroughly mixed.

5. Split the dough into 6 even sections. Taking each section in turn, roll it into a ball and then flatten into a very thin circle (about the thickness of a coin) with a rolling pin, then take a knife and slice each circle in half down the center. Repeat with all sections.

6. Prepare your hand pies by using a ½ cup to scoop a portion of the filling into the crust; then top with some shredded cheddar and fold and crimp edges. Pinch and crimp the sides shut all around. Brush with egg yolk and bake at 425F for 18 minutes.