Australian Meat Pies

For the Filling:

In a large skillet, brown the ground beef over medium heat. Drain off the excess fat and set the beef aside.
In the same skillet, sauté the onion and garlic until they are tender.
Add the flour to the skillet and cook for 1-2 minutes.
Gradually stir in the beef broth, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper.
Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes.
Add the cooked beef and mixed vegetables to the skillet, and stir to combine.

For the Pastry:

In a separate bowl, combine the flour and salt for the pastry.
Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add ice water until the dough comes together in a ball.
On a lightly floured surface, roll out the pastry dough to a thickness of 1/8 inch.
Cut the pastry into 8 rounds, using a biscuit cutter or large glass.
Press each pastry round into a greased muffin tin.
Spoon the beef mixture into the pastry-lined muffin tins.
Cut out 8 more rounds of pastry, and place them on top of the beef mixture, crimping the edges to seal.
Cut a small slit in the top of each pie to allow steam to escape.
Bake the pies for 20-25 minutes or until the crust is golden brown.