Directions

1. Preheat oven to 425°F. In a 4-quart Dutch oven cook beef, onion, celery and garlic until beef is browned; drain fat. Stir in sage, mace and cloves. Meanwhile, in a small bowl stir together beef broth, cornstarch and 1/4 cup water. Add to beef mixture. Cook and stir until thickened and bubbly. Keep covered; set aside.
2. For dough, in a medium bowl stir together flour and salt. Stir in mayonnaise until combined. Add 3 tablespoons cold water; stir until moistened. Knead gently into a ball; divide in half.
3. On a lightly floured surface roll half of the dough into an 11-inch square. Transfer to a 9x9-inch baking pan, pressing up sides of pan as necessary. Spoon meat mixture into prepared pan.
4. Roll out remaining dough into a 10-inch square. Place over meat mixture in pan, tucking any excess dough down sides of pan. Cut slits in top layer of dough. Brush with mixture of egg yolk and 1 tablespoon water. Bake, uncovered, 30 minutes or until dough is golden and filling is bubbly. Let stand 15 minutes before serving.