1. In a food processor, pulse the flour and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just begins to come together.

2. Turn the dough out onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. In a skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat.

4. Stir in the thyme, Worcestershire sauce, and black pepper. Season with additional salt and pepper to taste.

5. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

6. On a lightly floured surface, roll the dough out to 1/8-inch thickness. Cut into 4-inch rounds using a biscuit cutter or a sharp knife.

7. Place a heaping tablespoon of the meat mixture onto the center of each dough round. Fold the dough over the filling and crimp the edges with a fork to seal.

8. Transfer the pies to the prepared baking sheet. Brush the tops with the egg wash.

9. Bake for 20-25 minutes, or until the pastry is golden brown and flaky.

10. Serve the British Meat Pies warm, garnished with fresh thyme if desired.