Preheat oven to 375°F.
Line 2 baking sheets with parchment paper or spray well with olive oil.
Beat the egg in a small bowl and beat in 1 Tablespoon of water. This is to assemble the pies. Set aside.
Divide the dough in half and put one half into the fridge, covered, while you work with the first half.
Divide the first half of the dough into 6 equal pieces. Roll each piece into a ball.
When you have 6 balls, sprinkle some flour on your work surface and flatten each ball into a circle ⅛" thick, with your rolling pin. (Should be about a 6" circle.) Make all six dough circles. While working, cover with plastic wrap to keep from drying out.
Put about 4 Tablespoons of the meat mixture onto one-half of the circle, brush the edges with the egg mixture, then fold the dough in half and use a fork to seal the edges. (You can also crimp the edges, if that's your thing.)
Place the pie onto the prepared baking sheet and assemble the other pies. When finished, cover the baking sheet with plastic wrap and set aside while you prepare the remaining 6 pies with the 2nd half of the dough.
When all the pies are on the baking sheets, brush the tops with the egg wash then pierce a couple of times with a fork or sharp knife to create vents for the air. If you like, place a small thyme leaf on each pie and seal it with egg wash for garnish.
Bake for 25 to 35 minutes until crispy and golden brown.
These can be enjoyed hot or at room temperature.