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1
Preheat oven to 180u00b0C.
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2
In a bowl mix the flour and salt.
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3
Cut the butter into pieces and mix with the flour and salt mixture.
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4
Add the water and knead for a few minutes.
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5
Cover with plastic film and let it rest for 30 minutes in the refrigerator.
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6
Divide it into two balls and roll it on a well-floured worktop.
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7
With a bowl, cut circles about 12 cm wide. Recover the remaining dough and repeat.
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8
Cook the potatoes with skin on in water. (Cold start)
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9
Brown the meat in a large skillet for about 15 minutes over high heat.
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10
Chop the onion and garlic and saute them in a small pan with the bacon.
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11
Add the onion-bacon mixture to the minced meat, add the spices, thyme sprigs, bay leaves, and vegetables (carrots, celery, mushrooms, Kale)
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12
Cover with the broth, bring to a boil and cook for about 25 minutes until the liquid has evaporated.
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13
Adjust the seasoning as needed.
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14
Peel the potatoes and mash them.
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15
Mix the stuffing with the puree and season it to taste.
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16
Place a tablespoon of the mixture on each circle of dough.
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17
Close the turnover, and seal it with a fork.
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18
Brush each turnover with a bit of egg yolk.
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19
Place the turnovers on a baking tray lined with parchment paper, and bake for about 25-30 minutes.
