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Melt the butter in a medium sauté pan or skillet over medium heat. Add the garlic and cook until golden and fragrant, several minutes, then add the Stormcloak Seasoning and ground beef. Cook until all the meat is browned, then lower the heat and stir in the sour cream and rice. When those are both incorporated, remove from heat and stir in the cheddar cheese, and a dash of salt and pepper to taste. Allow the mixture to cool for about 10 minutes or so.
Preheat the oven to 350°F and line a large baking sheet with parchment paper. On a lightly floured surface, roll out the Rye Pie Dough to no more than ⅛ inch thick. Using a round 5-inch cutter, cut out an even number of circles and move half of them to the prepared baking sheet. Repeat until most of the dough is used.
Pile a small heap of the filling in the center of each dough round, leaving a little room around the edge. Place another dough round on top, pressing the seams together, then crimp the edge with the tines of a fork. Decorate the pies with any extra dough, if you like, then brush with heavy cream. Bake for around 25 minutes, or until the tops are starting to turn golden. Allow to cool for several minutes before eating.