Make the pastry dough: In a large bowl or the bowl of a food processor, combine 2 1/2 cups (312 g) all-purpose flour, 1 tbsp granulated sugar and 1 tsp kosher salt. Cut in 1 cup (226 g) cold diced unsalted butter until mixture resembles coarse crumbs with some pea-sized pieces — this creates pockets of butter that will steam and make the dough flaky. If using a food processor, pulse in short bursts to avoid warming the butter.

Add ice water a tablespoon at a time and gently bring the dough together until it just holds. Do not overwork: mixing until a shaggy dough forms keeps the pastry tender. Gather into a disc, wrap tightly in plastic, and chill at least 30 minutes — resting firms the butter and hydrates the flour so the dough rolls easily and bakes flaky.

While the dough chills, prepare the caramelized onions: heat 1 tbsp olive oil + 1 tbsp unsalted butter in a wide skillet over medium heat. Add 2 thinly sliced large yellow onions and stir to coat. Cook slowly, stirring every 3–4 minutes for 20–25 minutes, lowering the heat if they risk burning. Slow cooking and occasional stirring allows the onions' natural sugars to brown evenly, developing sweet, complex flavor (don’t rush with high heat).

When onions are soft and a deep golden-brown, push them to the side and add 4 minced garlic cloves for 30–45 seconds — this blooms the garlic's aromatic oils without burning them. Stir in 1 tbsp tomato paste and cook 1 minute to cook out its tinny rawness and deepen umami.

Add the beef: increase heat to medium-high, add 1 lb (454 g) ground beef to the pan, breaking it up with a spatula. Browning the meat at slightly higher heat gives you Maillard flavor — the savory backbone of the pies. Cook until no pink remains, about 5–7 minutes.

Deglaze and season: stir in 1 tbsp Worcestershire, 1/2 cup (120 ml) beef stock and 1 tsp fresh thyme leaves. Scrape the brown bits from the pan — they are flavor gold. Simmer until most liquid is reduced and mixture is moist but not wet, about 3–4 minutes. Taste and adjust with 1 tsp salt and 1/2 tsp black pepper.

Cool the filling: transfer the beef and onion mixture to a bowl and let cool to warm or room temperature (15–20 minutes). Cooling prevents the pastry from getting soggy and makes it easier to handle when assembling.

Roll and cut pastry: on a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Using a 5-inch (12.5 cm) round cutter (or a bowl), cut out twelve circles (you’ll make six hand pies). Keep rounds on a lightly floured sheet and return unused dough to the fridge to stay firm.

Assemble: brush the edge of each round with beaten egg (this acts as a glue), place about 3 generous tablespoons of the beef–onion filling in the center, leaving a 1/2-inch border. Fold the dough over to form a half-moon and press edges to seal. Crimp the edges with a fork or roll and fold for a rustic seal. A good seal prevents filling from leaking and keeps steam inside to cook the filling evenly.

Chill briefly: place assembled pies on a baking sheet lined with parchment and chill for 10 minutes. Chilling firms the butter back up so the pies hold shape and bake with a flakier texture.

Preheat the oven to 400°F (200°C). Brush the pies with the beaten egg for a glossy, evenly browned crust; use a small knife to make a 1/4-inch vent slit in each pie to allow steam to escape, preventing soggy pastry or burst seams.

Bake on the middle rack for 20–25 minutes, rotating the sheet once for even color, until golden brown. Baking at 400°F gives a strong initial lift and browning; if the edges brown too fast, tent with foil.

Make the garlic butter glaze while the pies bake: melt 2 tbsp (28 g) unsalted butter in a small pan over low heat, add 2 minced garlic cloves and cook 30 seconds to infuse — the low temperature extracts aromatic flavor without browning. Remove from heat, stir in 1 tbsp chopped parsley and a pinch of salt.

Finish: once pies are out of the oven, immediately brush each with garlic butter glaze so the butter soaks slightly into the crust and gives a glossy, savory finish. Sprinkle with a pinch of coarse sea salt if desired and let rest 5 minutes to let the filling set — very hot filling can be liquid and will spill when bitten.

Serve warm or at room temperature. These are terrific with a simple salad or a mustard-yogurt dipping sauce — their portable size also makes them ideal for picnics or parties.