Muffin Tin Meat Pies in 40 Minutes

Instructions:

1. Brown the ground beef over medium-high heat until no pink remains. Add the diced onions and garlic, stirring frequently until the onions become translucent and the meat smells nutty and caramelized.
2. Stir in the flour and cook for 1 minute to remove the raw taste. Pour in the beef broth and Worcestershire sauce.
3. Simmer for 3-5 minutes until the liquid reduces into a thick, velvety glaze that clings to the meat. Fold in the peas and carrots, then remove from heat and let cool for 10 minutes.
4. Grease a 12-cup standard muffin tin lightly. Cut circles from the pie crust and press them gently into each cup, ensuring the dough reaches the bottom and slightly up the sides.
5. Spoon the cooled filling into each crust. Cut smaller circles for the tops and press the edges with a fork to seal the filling inside.
6. Cut a small 'X' in the center of each lid for steam to escape. Brush the tops with the beaten egg and water mixture.
7. Bake at 400°F (200°C) for 20-25 minutes until the crusts are a deep golden brown.