Step 1

Process flour and butter until crumbly. Add egg and enough of the water to make mixture come together. Knead pastry on floured surface until smooth. Cover; refrigerate 30 minutes.

Step 2

For the beef filling, heat oil in large saucepan; cook onion and beef, stirring, until beef is browned. Stir in undrained tomatoes, paste, sauce and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thick. Cool.

Step 3

Oil six ⅔ cup (160ml) pie tins. Divide pastry into six portions; roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins; press over base and sides. Trim edges. Refrigerate 30 minutes.

Step 4

Cut six 11cm (4½-inch) rounds from puff pastry. Refrigerate until required.

Step 5

Preheat oven to 200°C/400°F.

Step 6

Line pastry-lined tins with baking paper; fill with dried beans or rice. Place tins on oven tray; bake 10 minutes. Remove paper and beans; bake further 5 minutes. Cool.

Step 7

Fill pastry cases with beef filling; brush edges of pastry with extra egg. Top with puff pastry rounds; press edges to seal. Brush tops with extra egg. Cut steam holes in top of pies.

Step 8

Bake pies about 20 minutes or until pastry is browned lightly.