Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
Cut the ½ pound beef skirt, flank or sirloin steak into bite-sized cubes. Combine the cubed meat, ¾ cup peeled and cubed Yukon gold potatoes, ¼ cup peeled and cubed carrots, ¼ cup diced yellow onion, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon dried thyme in a bowl and toss them together. Season with salt, pepper, and dried thyme. Set aside.
Roll the 1 chilled pie crust out and cut 4 8-inch rounds from the dough. Fill the top half of each dough round with the meat mixture.
Evenly distribute the 4 tablespoons butter between each pasty. Fold the dough over to form a half circle and seal by crimping the edges.
Whisk the 1 egg and 1 tablespoon water together to make the egg wash. Brush each of the pasties with the egg wash. Prick the tops with a fork to help release steam while they bake.
Bake for 35 to 45 minutes or until the crust is golden brown, and the meat is cooked through.
