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Sift flour into a bowl. Add chunks of cold butter. Use fingers to rub butter into flour until the mixture resembles breadcrumbs. Add water, a tablespoon at a time, until a non-sticky dough forms. Wrap dough in plastic wrap and refrigerate at least 1 hour or up to 3 days.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
Heat vegetable oil in a saucepan over medium-high heat, add meat, onions, garlic, and carrots, and cook, stirring constantly, until meat is browned and crumbly, 5 to 7 minutes.
Add white pepper, curry powder, thyme, and mixed herbs, and mix well; cook and stir until vegetables begin to soften, about 5 minutes. Season to taste with salt. Remove from heat; set aside to cool.
On a well-floured surface, roll dough out about ¼-inch thick, and cut out circles using a cookie cutter, cup, or bowl in a size you are happy with. Place some filling in the center of the pastry circle and fold over carefully. Press the edges of the pastry firmly together with a fork to seal. Re-roll dough scraps, and repeat until pastry and meat filling are used up.
Place pies on the prepared baking sheet. Using a pastry brush, brush the formed pies with beaten egg.
Bake in the preheated oven until pastry is golden brown and filling is hot, about 15 minutes. Enjoy!