Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.

Add the ground beef and ground pork to the skillet. Cook until fully browned, breaking it apart with a wooden spoon, about 5 minutes.

Season the meat mixture with salt, black pepper, paprika, dried thyme, and ground nutmeg. Stir well to combine.

Add the tomato paste and beef broth to the skillet. Mix thoroughly and simmer for 5 minutes until the liquid reduces slightly.

Stir in the frozen peas and diced carrots. Cook for another 2 minutes, then remove from heat, allowing the mixture to cool slightly.

On a lightly floured surface, roll out the puff pastry sheets until slightly thinner. Cut into 4-inch squares.

Place 2-3 tablespoons of the cooled meat filling onto the center of each square.

Fold the pastry over diagonally to form a triangle, pressing the edges together to seal. Use a fork to crimp the edges for a decorative finish.

Brush the tops of the pastries with the beaten egg for a golden finish.

Transfer the meat pies to the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffed.

Let the pies cool slightly before serving.