Place a saucepan over medium-high heat and add the ground beef. Break the ground beef apart and cook until it's no longer pink

Add curry, thyme, pepper, carrot, and onion. Combine to mix and continue to cook.

Add a cup of broth or water loosen the beef and cook.

Add the diced potatoes. Cook until the potatoes are soft. Season with salt and knorr (or any seasoning of your choice).

To make the slurry, mix flour with water about 1/8 cup of water.

Add the slurry to the beef content and mix.

Continue to cook for about 2 minutes. You want your filling to be wet but not too runny.

Preheat the oven to 375 degrees F.

Grease the baking sheet with oil or baking spray and set aside.

Divide the dough into two, return the second half of the dough back to the refrigerator to continue to chill while you work on the other.

Sprinkle some flour on a working surface, knead and roll out the dough.

Use a round cutter or any round object to cut out circles.

Scoop some fillings inside in the middle or one side of the circle.

Whisk one egg and drizzle some water together.

Use one finger or a pastry brush to rub the egg mix or milk(if you're using milk) on the edge of the dough (near the filling).

Flip the other side to cover the filling. 

Use a fork to press the dough together and seal, make sure it is sealed if not it will open while baking. Place on the greased baking sheet.

Repeat the process until no dough is left.

To avoid the pie from bursting while baking poke/pierce the dough with a fork to allow the steam to escape. Disregard some of the shapes ..lol I made them with my kids hence the uneven shapes.

Bake in the preheated oven for about 25 minutes or until golden brown. I turned the pan halfway through baking to allow the pie baked evenly.

Serve and enjoy!