Preheat oven to 400F (205C). Heat in the oil over medium heat in a medium saucepan.

Add the potatoes and cabbage. Cook for 7 to 9 minutes or until they start to brown.

The the beef. Break it up with a spoon as it cooks. Cook for about 5 minutes or until no longer pink.

Stir in the water, thyme, and Worcestershire sauce.  Cover, and cook for about 15 minutes or until the potatoes are tender. Lightly mash with a fork. Season to taste with salt and pepper.

Roll out the pie crusts on a lightly floured surface into 14 inch squares. Cut each into 4 equal squares. Place 1/2 cup of the filling on one half of each square, leaving a border of 1/2 inch around the filling.

Brush the borders with water, and fold over to close.  Seal the edges by crimping with a fork. Using a sharp knife, cut 3 small vents in each pocket.

Line a baking sheet with foil. Transfer the pies ot the sheet and bake until golden, or about 10 to 20 minutes. Rotate sheets halfway through baking.