Dubliner Cheese crust savory meat handpies

My recipes tend to be just lists of ingredients and I adjust depending on how I feel.  Here is the basic ingredients and instructions for the hand pies I made for dinner last night.

For the crust (I also use this for veggie or meat pot pie crusts). This is the basic recipe/instructions. I doubled the crust recipe to make the hand pies and made it in two batches since I have a normal sized food processor.
2 1/4 c. all purpose flour
1 c. shredded Dubliner cheese
1 t. coarse salt
1 stick cold butter
1 large egg yolk
1/4 – 1/2 c. ice cold water
In a food processor, pulse all the ingredients except for the egg yolk and water until it looks like coarse cornmeal. Add egg yolk and pulse to combine. Slowly drizzle in cold water until the dough just comes together. Divide dough in half, pat into a balls then wrap in plastic wrap and refrigerate for at least an hour.
While dough is chilling, make the filling.
1 cut up onion
4 stalks cut up celery
7 cloves minced garlic
2 lbs ground beef
black pepper
white pepper
seasoning to taste (I used Italian sausage seasoning blend)
olive oil
Cook onion & celery in olive oil until softened, add ground beef and cook until done, skim off most of the fat. Add garlic & the rest of the seasonings, cook for another minute. Add something to thicken the mixture (you could use cornstarch, a roux or what I used last night was about 1/3 c. cheese sauce powder with a little water to blend).
Let filling cool.
Preheat oven to 425 degrees.
Take dough out of fridge and let it warm up just for a minute and then roll out until it’s the thickness you want. Cut into circles, add filling on half the circle, fold over and use a fork to pinch around the edges to seal. Put hand pies on a baking sheet lined with parchment paper.
When you have filled a pan bake them for about 25 minutes or until the bottoms of the pies are golden brown. Let cool on wire rack. I individually wrapped and froze the ones we didn’t eat for dinner last night.