Yooper Pasties

For the dough:

For the filling and baking:

Mix the flour and 1 teaspoon of the salt together in a large bowl.
Cut 1 cup of the butter into the flour mixture using a pastry cutter until it crumbles into small bits. It should resemble breadcrumbs.
Add the cold water into the flour and butter mixture, mixing constantly, until it forms into a ball.
Briefly knead the dough.
Place the dough into the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees F.
In a bowl, combine the rutabaga, the onion, the potatoes, the parsley, the black pepper, the garlic powder, and the sage.
Crumble the beef into a separate bowl.
Transfer the dough from the fridge and cut it into six equal pieces.
Roll the dough pieces flat and into rounds about 1/8-inch thick.
Add an equal amount of the vegetables onto each dough round.
Evenly distribute the ground beef onto each dough round.
Place 1 teaspoon of the butter onto the filling of each dough round.
Fold the dough rounds shut, crimping the edges with a fork.
Brush the exteriors of the pasties with the beaten egg.
Sprinkle the pasties lightly with the remaining salt.
Set the pasties on a baking sheet and bake until golden-brown and cooked through, about 1 hour.
Serve hot.