1. In a skillet, melt the butter and brown the ground meat over medium heat.

2. Add chopped onion, garlic, carrots, and peas. Cook until softened.

3. Stir in Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer until well combined and thickened.

4. Let the filling cool to room temperature before assembling the pies.

5. Roll out the pastry and cut out circles to fit your muffin tin.

6. Line each muffin cup with pastry rounds and fill with cooled meat mixture.

7. Place smaller pastry circles on top. Seal and crimp edges with a fork.

8. Cut a small slit in each pie to vent. Brush tops with beaten egg.

9. Bake at 375°F (190°C) for 25–30 minutes until golden and crisp.

10. Let cool slightly before removing from the tin and serve warm or room temp.