Beef-filled Pastry Pies

For Dough:

Sift flour with salt into a large bowl. Using a pastry blender, blend in the butter until mixture resembles coarse meal with some pea-size butter lumps.

Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.

On a lightly floured work surface, turn out the dough mixture and gather together; knead gently using clean hands, just enough to bring dough together. Form dough into a flat rectangle, wrap in plastic and chill, for at least 1 hour or overnight.

For Filling:

Preheat the oven to 400ºF / 200°C. Lightly grease a baking sheet.

Heat the oil in a large skillet and gently cook the onion and garlic until soft and fragrant, about 5 minutes. Add the red pepper and jalapenos and cook for an additional 5 minutes.

Add the meat and cook, breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink, about 8 to 10 minutes. Season to taste with salt and pepper.

In a small bowl, combine the egg, creme fraiche, tomato purée and parsley and stir into the meat mixture. Add a few breadcrumbs, if the mixture is too soft. Season with salt and pepper and add chili powder to taste.

To Assemble:

Roll out the dough thinly on a floured surface and cut out 4-inch / 12 cm circles with a round cutter.

Place a spoonful of filling in the middle of each circle, fold the pastry over the filling and press the edges together firmly, seal the edges using the tines of a fork.

Whisk the egg yolks with 1-2 tablespoons water. Brush the egg wash over the dough using a pastry brush..