Cook and stir the ground beef and onion in a large skillet until meat is browned. Drain off excess fat.
Remove from heat and add remaining ingredients except the pie crust. Set aside.
Prepare the pie crust. Divide into 8 equal parts. Roll each piece on a lightly floured surface into a 7" circle. Spoon about 1/4 cup of the meat mixture onto on half of the round. Making sure it's packed in to within a 1/2" on the edge of the crust round. Moisten the edges with water and gently fold over the unused side of the roll. Press edges together and crimp with a fork. Brush tops lightly with an egg mixture of 1 beaten egg and about 1/8 cup of water. Sprinkle lightly with salt.
Place on an ungreased baking sheet and prick the tops with a fork. Bake for 30-35 until deep golden brown. Can pour brown gravy or sauce over the finished pies and serve.