CORNISH BEEF PASTIES

FOR THE DOUGH:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled
• 1/2 cup cold water
• 2 egg yolks, divided

FOR THE FILLING:

• 1 lb ground beef (can also use 1 lb leftover roast, chopped)
• 1 lb waxy potatoes, such as red or Yukon gold, diced
• 2 carrots, peeled and diced
• 1 small onion, diced
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste