In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Cut in 1 cup of cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons of ice water until the dough comes together. Chill in the refrigerator for at least 30 minutes.

Prepare the filling by dicing 1 pound of beef chuck or sirloin, 1 russet potato, 1 yellow onion, and ½ cup of rutabaga. Combine these with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of unsalted butter. Mix thoroughly.

Preheat your oven to 400°F (200°C). Divide the chilled dough into 6 equal portions, rolling each into a circle about 8-9 inches in diameter.

Place about ¼ cup of the beef filling onto one half of each dough circle. Fold the other half over, seal the edges firmly, and crimp with a fork.

Brush the tops with an egg wash made from 1 beaten egg, then bake for 40-50 minutes until golden brown and bubbling.

Let them cool for 10-15 minutes before serving. Enjoy with fresh salads or roasted vegetables.