Meat Pie

Heat the canola oil in a saucepan over medium heat. Add the onion and cook until soft and lightly golden.

Stir in the garlic and cook briefly, then add the ground beef and cook, breaking it up, until browned, with no large raw clumps remaining.

Mix in the tomato paste and Worcestershire sauce, then sprinkle in the all-purpose flour and stir until the meat is evenly coated.

Pour in the beef stock and tomato sauce. Simmer until the filling is thick enough to hold its shape in a spoon, then season with the salt and black pepper. Let the filling cool until just warm.

Preheat the oven to 200°C (400°F). Line individual pie tins with the shortcrust pastry.

Divide the cooled filling among the pastry-lined tins. Cover with the puff pastry, press the edges to seal, trim any excess, and cut a small steam slit in each lid.

Brush the tops with the beaten egg and bake until the pastry is well puffed and golden.

Reduce the oven to 180°C (350°F) and continue baking until the bases are cooked through, the tops are deep golden brown, and the filling reaches 71°C (160°F). Let the pies stand briefly before serving.