In a large skillet over medium heat, brown 1 pound of ground beef and drain any excess fat. Add 1 cup of diced potatoes, 1 cup of diced carrots, ½ cup of chopped celery, 1 diced onion, and 1 tablespoon of fresh thyme. Cook for an additional 10-12 minutes until the vegetables are tender.

Preheat your oven to 400°F (200°C) and roll out two sheets of puff pastry into larger rectangles. Cut into squares of approximately 4-6 inches.

Spoon about 2-3 tablespoons of the savory filling onto one half of each pastry square, fold over the other half, and seal with a fork.

Whisk together one egg with water to create the egg wash and brush it over the tops of the hand pies.

Bake the assembled hand pies on a baking sheet lined with parchment paper for 24-26 minutes until golden brown.

Allow the hand pies to cool on a wire rack for about 5 minutes before serving.