In a mixing bowl, combine flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, until the dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a large skillet over medium heat, brown the ground meat.

Add the onions and garlic, cooking until softened.

Stir in the diced carrots, Worcestershire sauce, thyme, and season with salt and pepper. Cook for an additional 5 minutes. Remove from heat and let cool.

Preheat your oven to 400°F (200°C).

On a floured surface, roll out the chilled dough to about ⅛ inch thickness. Cut into circles or squares, depending on your pie shape preference.

Place a spoonful of the filling in the center of each dough piece. Fold the dough over and seal the edges by pressing with a fork or your fingers.

Brush the tops of the pies with beaten egg for a golden finish.

Place the pies on a baking sheet lined with parchment paper and bake in the preheated oven for 25–30 minutes, or until the crust is golden brown.

Remove from the oven and let cool slightly before serving.