First make the pastry.

Whisk the flour and salt, then work in the butter with a pastry blender, pair of forks or your fingers.

When the mixture is crumbly, combine one of the egg yolks with water, and mix this into the flour.

When everything is well combined, turn out the dough and knead for a minute or so.

Seal in plastic wrap and refrigerate for half an hour.

Meanwhile, you can work on the filling.

Season the beef with salt and black pepper and brown to remove all traces of pink.

Transfer into a bowl.

Put the potatoes, carrots and onion in the same skillet (with a splash of oil if there isn’t enough grease from the beef).

Cook for 8 minutes or until tender.

Add the garlic and herbs and cook for 1 minute.

Add the Worcestershire sauce and cook for another minute.

Mix the beef with the vegetables, then add more salt and black pepper to taste.

Let the filling cool to room temperature.

Preheat the oven to 400°F and use wax paper or parchment paper to line a baking sheet.

Sprinkle flour on a clean worktop and divide the dough into 6 equal sized portions.

Roll each one into a ball and then into a circle about 3/8-inch thick.

Trim off the edges to tidy them up if needed.

Brush the edges of each circle with water, then add the beef mixture on to one half of each circle.

Leave a ½-inch border.

Now fold the dough circle over the filling and use a fork to crimp the edges and seal.

Put the 6 pastries on the baking sheet and cut 3 little holes in top to act as a vent.

Whisk the other egg yolk with 2 tablespoons of water then brush this over each pasty.

Bake for 35 minutes or until golden.

Serve warm or chilled.