Heat 2 tablespoons of the oil in a largw pan, add the meat and fry in batches until browned all over. Heat the remaining oil in the same pan, add the onion and garlic and stir over medium heat until golden brown. Add the flour and stir over medium heat for 2 minutes, or until well browned. Remove from the heat and gradually stir in the combined wine and stock. Return to the heat and stir until the mixture boils and thickens. Return the meat to the pan with the bay leaves and thyme, and simmer for 1 hour. Add the carrot and simmer for a further 45 minutes, or until the meat and carrot are tender and the sauce has thinkened. Season to taste, and remove the bay leaves and thyme sprigs. Cool. Preheat the oven to moderately hot 400F / 200?C / Gas Lightly grease six metal pie tins measuring 9 cm / 3?" along the base and 3 cm / 1?" deep. Cut the shortcrust pastry sheets in half diagonally. Line the base and side of each pie tin with the pastry and trim the edges. Line each pie baking paper and fill with baking beads. Place on a baking tray and bake for 8 minutes. Remove the paper and beads and bake for a further 8 minutes, or until the pastry is lightly browned. Cool. Spoon the filling into the pastry cases and brush the edge with some of the beaten egg. Cut the puff pastry sheets in half diagonally and cover the tops of the pies. Trim the excess, pressing the edges with a fork to seal. Cut a slit in the top of each pie. Brush the tops with the remaining egg, and bake for 20-25 minutes, or until the pastry is golden brown.