Step 2: Sauté the Filling: Preheat your oven to 400°F. In a large skillet, brown the ground beef with salt and pepper. Remove the meat to a bowl. In the same pan, cook the potatoes, onion, and carrots for 6/8 minutes until mostly soft. Add the garlic, rosemary, and thyme for 1 minute, then stir in the Worcestershire sauce.

Step 3: Combine and Cool: Mix the vegetables with the beef and let the filling cool to room temperature.

Important: Never fill your dough with hot mixture, or it will melt the butter in the pastry and become soggy.

Step 4: Roll and Fill: Divide the dough into 6 portions and roll each into a 3/8-inch thick circle. Wet the edges with water. Spoon the beef mixture over one-half of each circle, leaving a 1/2-inch border.

Step 5: Seal and Vent: Fold the dough over the filling and crimp the edges with a fork to seal. Transfer to a lined baking sheet. Cut 3 small slits in the top of each pasty to allow steam to escape.

Step 6: Egg Wash and Bake: Whisk the remaining egg yolk with 2 tablespoons of water and brush over the pasties. Bake for 30/40 minutes until they are a deep golden brown.