Meat Pies!

Hello, all! I hope you're well. I thought I'd share a recipe I sort of cobbled together from a couple different sources. It's taken a little tweaking, but it's really good, and I hope you'll give it a shot. Again, it's easy enough that a Home Ecc reject like me can do it, so anyone should be able to sort it out.

I'll offer it up in two parts, one for the crust and one for the filling. I'd suggest making the filling first and then setting it aside to cool a little while you make the crust. 
For the filling, you will need:
- about 1/4 pound or so of ground meat (I used venison, though any should do. Except them pussy cats is quick. Also, local law enforcement will likely be not at all pleased if your neighbors suddenly go missing.).
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 1/4 stick of butter
- salt and black pepper to taste
Get a sauce pan and put it on medium heat. When it's warm, use the butter to grease up said pan. Add the garlic and onion, then sauté until it starts to smell up the joint. Then throw your meat in and stir it around until the meat's well browned. Now sprinkle your salt and pepper all over the meat and stir it up to make sure it's well seasoned.
Again, I used venison which isn't the fattiest of meat, so if you're using something like pork or beef it'll probably work just as well with less butter. Once everything's cooked, take the pan off the heat and set it aside to cool. 
For the crust, you will need:
-2 1/4 cups All-Purpose Flour
- 1/4 teaspoon salt
- 1 stick butter
- 1/4 cup cool water
Put the flour and salt into a bowl and whisk everything all together real good. Take the butter aside and, using a sharp knife, cut little slivers off the stick and drop them into the salt and flour mixture. Once you've done that, pour the water in and stir it up until it turns into a good, thick dough. You may need to add a little more water if it's too dry, or more flour if it's too damp. 

Now comes the fun part! 
Turn the dough out onto a well floured surface and knead it until the butter and everything's combined. Once that's done, divide the dough into quarters and shape into balls. Flour up your rolling pin and squish each ball out flat until it's about a quarter inch thick or so. 
Take some of your filling and pile it up on one side of your squished out ball, then fold it over to cover it up. Carefully pinch your pie shut, then move to a baking sheet covered with a silicone mat. Continue until you've used up all four dough balls. 

Pre-heat your oven to 400 degrees Fahrenheit (or 204 degrees in Non Freedom Units). While that's going on, beat an egg and brush the tops of your pies. Once your oven's up to speed, pop your pies in the oven for about twenty minutes or so (or until it's a nice golden brown). 
After they're done, pull them out and place on a rack to cool for a few minutes. Put on a plate with a side of mustard or mayonnaise and serve it forth.  
You may end up with more filling than you have crusts. Freeze the leftovers in the freezer to make more delicious meat pies later.