Meat and Salad Pastries

Preheat the oven to 180ºC.
Mix half a teaspoon of salt with the flour. Add the butter and mix well.
Add a cup of tea of ​​water and work the dough until it becomes sticky.
Open the dough, on a floured surface, and make a rectangle three millimeters thick. Cut fifteen-centimeter circles.
Mix the meat with the remaining salt, onion, turnip, potatoes, and seasoning.
Place equal portions of filling in each circle and fold in half to form the pastries, close the sides tightly with a fork.
Put the pastries in a pyrex, brush with the egg white and bake for an hour and a quarter.


Salad:

Mix the lettuce and the chicory.
Sprinkle over the truffles.
Place the egg yolks in the blender.
At high speed, slowly pouring the oil until it forms a thick mayonnaise.
Add the anchovies, mustard, vinegar and lemon. Place this mayonnaise over the lettuce and mix well. Then place the lettuce in cold dishes and sprinkle with the caviar and garnish with the flowers.