Classic Meat Pies

Ingredients:
For the Pastry Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
6-8 tablespoons ice water (or as needed)
For the Meat Filling:
1 lb (450g) ground beef (or ground lamb)
1 medium onion, finely chopped
1/2 cup carrots, diced (optional)
1/2 cup peas (optional)
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 cup beef broth or stock (or vegetable broth)
1 tablespoon tomato paste
1/2 teaspoon dried thyme (or fresh thyme, finely chopped)
1/2 teaspoon dried rosemary
Salt and pepper to taste
1 tablespoon flour (for thickening)
1 tablespoon olive oil (for sautéing)
1 egg (for egg wash)
Instructions:
1. Make the Pastry Crust:
In a large bowl, combine the flour and salt. Add the cold butter cubes and cut it into the flour using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.
Slowly add ice water, 1 tablespoon at a time, mixing with a fork after each addition, until the dough begins to come together.
Turn the dough out onto a floured surface and knead it gently a few times to bring it together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Meat Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes, until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Add the ground beef (or other ground meat) to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
Once the meat is browned, stir in the carrots and peas (if using). Add the Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper.
Sprinkle the flour over the mixture and stir to combine. Pour in the beef broth and bring the mixture to a simmer. Let it cook for about 5-7 minutes, until the mixture thickens. If it seems too dry, you can add a little more broth or water.
Remove the skillet from the heat and allow the filling to cool slightly before assembling the pies.
3. Assemble the Meat Pies:
Preheat your oven to 400°F (200°C).
Roll out the chilled pastry dough on a floured surface to about 1/8-inch thickness. Cut out circles large enough to fit into the bottoms and tops of your pie tins or a muffin tin. For a large pie, use a 9-inch pie pan.
If making individual pies, place the dough circles into greased muffin tins, pressing gently to fit.
Spoon the meat filling into the prepared pie shells, filling them almost to the top.
Roll out another set of dough circles and place them on top of the pies. Press the edges of the top and bottom crusts together to seal, crimping the edges with a fork.
Make a small slit in the center of the top crust to allow steam to escape.
Brush the top of each pie with a beaten egg to give them a golden, shiny finish.
4. Bake the Pies:
Place the meat pies on a baking sheet and bake in the preheated oven for 25-30 minutes for individual pies, or 35-40 minutes for a large pie, until the crust is golden brown and crispy.
Let the pies cool for a few minutes before serving.