Heat butter
in large saucepan. Add onion and cook gently until tender, about 5
minutes. Add meat and cook and stir until all redness disappears. Add
cabbage, carrot, salt, pepper, mace, Worcestershire sauce and water.
Cover and simmer 15 minutes. Uncover and continue cooking until all
excess liquid cooks away. Meat should be moist but not wet. Cool.
Heat oven to
425F (220C). Roll pastry very thin into oblongs or squares (roll 1/2 at a
time) and cut into 6-inch (15-cm) squares. You should be able to make 18
squares so be sure to roll very thin. Lay the pastry squares out on
counter and top each one with 1/4 cup (60ml) of the meat mixture. Moisten
2 adjacent edges of the squares with water and fold pastry over to form a
triangle, pressing together along edges with the tines of a fork to seal.
Prick tops of turnovers in a few places with the tines of the fork. Put on
large cookie sheets. Beat egg yolk and water together and brush over tops
of turnovers (not on edges). Bake 25-30 minutes or until very well
browned. Serve hot.
