In a stand mixer fitted with a paddle attachment, mix together the flour and salt until well combined on medium speed. Add the cold and thinly sliced butter into the flour and mix on medium speed until you get hazelnut size lumps of butter in your mixture. Slowly add just enough ice cold water to the dries just until it comes together as a dough when pressed. Wrap with plastic wrap and refrigerate for 30-40 minutes.

In a cast iron pan over medium high heat. Once hot, add the cooking oil and onions. Cook for 3-4 minutes until soft. Add the thyme, nutmeg, mustard, salt and black pepper. Mix to combine.

Add the steak and cook on high heat just until it turns brown. Add the flour and cook for another2 minutes. Add the beef stock and bring it to a simmer. It should have a crazy like consistency, if not add more flour or stock. Remove the pan from the heat and let it cool.

Preheat the oven to 375F.

Place the dough on a light floured surface and divide it into 6 equal pieces. If you prefer smaller birdies, you can divide the dough into more pieces. Roll out each ball of dough into 8-9" circles.

Roughly divide the filling into 6 portions. Spread a portion of the filling onto half of the circle while leaving a 1" border. Lightly brush the edges with egg wash. Fold the circle in half and crimp the edges together. Repeat with the rest of the dough.

Place the birdies onto a baking sheet and brush with the egg wash. Cut slits onto the top and baking for 15-20 minutes or until golden brown. Serve warm.