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Prepare the Dough:
In a large mixing bowl, combine the flour, baking powder, and salt. Add the diced cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Gradually add iced water, a tablespoon at a time, mixing until the dough just comes together. Do not overwork. Wrap in plastic and refrigerate for at least 30 minutes.
Make the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft. Stir in garlic and cook for another minute.
Add the minced meat and cook until browned. Stir in tomato paste, paprika, thyme, salt, and pepper.
Sprinkle in the flour and stir for a minute before pouring in the beef broth. Simmer until thickened. Let cool completely.
Assemble the Pies:
Preheat your oven to 200°C (400°F). Roll out the chilled dough on a floured surface to about 5 mm thickness. Cut circles for the base and slightly smaller ones for the tops.
Line muffin tins or pie molds with dough, fill with the cooled meat filling, then cover with the top crust. Seal the edges and crimp with a fork.
Brush with beaten egg for a golden finish. Cut a small slit on top to let steam escape.
Bake:
Bake for 25–30 minutes or until the crust is golden brown and crisp. Let cool slightly before serving.
Serving and storage tips:
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