1Brown the mince in a hot pan, breaking it up well. Add the onion and cook until softened.
2Stir in the flour and cook for a minute, then pour in the stock, tomato sauce and Worcestershire. Simmer until thick and gravy-like, about 10 minutes. Cool.
3Heat the oven to 200°C / 400°F. Line four pie tins with shortcrust pastry, trimming the edges.
4Spoon the cooled filling into each base. Top with a puff pastry lid, press to seal, and brush with beaten egg.
5Cut a small steam vent in each lid. Bake for 25–30 minutes until deeply golden.
6Rest for 5 minutes before serving with sauce — and yes, on top.
