1. In a large bowl, whisk together almond flour, 1 teaspoon xanthan gum, and ½ teaspoon salt. Cut cold butter into small cubes and add to dry ingredients. Using fingertips or pastry blender, work butter into flour mixture until it resembles coarse crumbs. In a separate small bowl, whisk egg with 2 tablespoons cold water. Pour into flour mixture and mix with a fork until shaggy dough forms. If too dry, add remaining 1 tablespoon water a teaspoon at a time. Gently bring dough together, form into two equal disks, wrap in plastic wrap, and refrigerate at least 30 minutes.

2. While dough chills, cook ground beef in a large skillet over medium-high heat until browned, breaking it up. Drain excess grease. Reduce heat to medium, add onion, and sauté 5-7 minutes until softened. Stir in garlic and cook 1 minute. Add beef broth, tomato paste, Worcestershire sauce, Dijon mustard, thyme, 1 teaspoon salt, and black pepper. Bring to a simmer. In a small bowl, whisk ½ teaspoon xanthan gum with 1 tablespoon cold water to make slurry. Pour into simmering meat mixture, stirring constantly, until thickened. Remove from heat and stir in parsley. Cool completely.

3. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. On a lightly almond-floured surface, roll out one disk of chilled dough to ⅛-inch thickness. Cut out circles using a 4-inch round cutter. Spoon about 2 tablespoons cooled filling onto center of each dough circle. Brush edges with egg wash (1 egg whisked with 1 teaspoon water). Fold dough over filling to form half-moon, press edges to seal, and crimp with fork. Repeat with remaining dough and filling. Place pies on prepared baking sheets. Brush tops with egg wash. Cut small slits on top to vent. Bake 20-25 minutes until golden brown and filling is bubbly. Let cool on baking sheets 5-10 minutes before serving.