Mini Meat Pie

Directions

1. 1
   Preheat oven to 180°C.
2. 2
   In a bowl mix the flour and salt.
3. 3
   Cut the butter into pieces and mix with the flour and salt mixture.
4. 4
   Add the water and knead for a few minutes.
5. 5
   Cover with plastic film and let it rest for 30 minutes in the refrigerator.
6. 6
   Divide it into two balls and roll it on a well-floured worktop.
7. 7
   With a bowl, cut circles about 12 cm wide. Recover the remaining dough and repeat.
8. 8
   Cook the potatoes with skin on in water. (Cold start)
9. 9
   Brown the meat in a large skillet for about 15 minutes over high heat.
10. 10
    Chop the onion and garlic and saute them in a small pan with the bacon.
11. 11
    Add the onion-bacon mixture to the minced meat, add the spices, thyme sprigs, bay leaves, and vegetables (carrots, celery, mushrooms, Kale)
12. 12
    Cover with the broth, bring to a boil and cook for about 25 minutes until the liquid has evaporated.
13. 13
    Adjust the seasoning as needed.
14. 14
    Peel the potatoes and mash them.
15. 15
    Mix the stuffing with the puree and season it to taste.
16. 16
    Place a tablespoon of the mixture on each circle of dough.
17. 17
    Close the turnover, and seal it with a fork.
18. 18
    Brush each turnover with a bit of egg yolk.
19. 19
    Place the turnovers on a baking tray lined with parchment paper, and bake for about 25-30 minutes.