Prepare the Filling: In a cast iron skillet, heat medium-high temperature, and brown 1 pound of high-quality beef until nicely seared, about 5-7 minutes.

Stir in 1 chopped onion and 1 teaspoon of thyme, cooking until the onion is translucent.

Pour in 1 cup of Guinness stout, bring to a gentle simmer, and let it thicken for about 15-20 minutes.

Once thickened and tender, remove from heat and allow the filling to cool.

Make the Pastry: In a mixing bowl, combine 2 cups of flour and 1 stick of cold butter, using a pastry cutter or your fingers until it resembles coarse crumbs.

Gradually mix in ice water, a tablespoon at a time, until a dough forms.

Shape the dough into a ball, wrap it in plastic, and chill in the refrigerator for about 30 minutes.

Assemble the Hand Pies: After chilling, gently roll out the dough on a lightly floured surface until about ¼ inch thick.

Use a round cutter to make circles, roughly 4-5 inches in diameter.

Place a spoonful of the cooled beef mixture on one half of each circle.

Fold the other half over and seal the edges tightly with a fork or your fingers.

Bake: Preheat your oven to 350°F (175°C) while you brush the tops of the assembled hand pies with an egg wash.

Arrange the pies on a parchment-lined baking sheet, giving them space to breathe.

Bake for 18-22 minutes or until they turn golden brown.

Cool and Serve: Once baked, remove the hand pies from the oven and allow them to cool for a few minutes.

Serve warm, accompanied by a tangy mustard dip or a crisp green salad.