Roll out the shortcrust pastry on a lightly floured surface until about 1/4 inch thick. Use a round cutter to cut out circles for the pie tins.

In a skillet over medium heat, sauté chopped onion and minced garlic until soft, about 5 minutes. Add ground beef and cook until browned, approximately 6-8 minutes.

Stir in beef broth and thyme, simmering for about 10 minutes until thickened.

Preheat oven to 400°F (200°C). Line pie tins with pastry circles and fill each with the beef mixture.

Cover with another pastry circle and seal edges by crimping.

Apply the beaten egg wash over the top of each pie.

Bake on a parchment-lined baking sheet for 25-30 minutes or until golden brown.

Allow pies to cool for a few minutes before serving.