Step 1

Heat half the oil in medium saucepan; cook beef in batches until browned. Heat remaining oil in same pan; cook onion and garlic until soft.

Step 2

Return beef to pan with paste, stir over heat until combined. Add flour; cook, stirring until mixture bubbles. Stir in wine, then gradually stir in stock; continue stirring until mixture boils and thickens. Reduce heat; simmer, covered, about 45 minutes or until beef is tender. Cool.

Step 3

Meanwhile, cut 48 x 6.5cm rounds as close together as possible from all the pastry sheets; line two 24-hole mini (1 tablespoon) muffin pans. Prick the base of each pastry case with a fork.

Step 4

Preheat oven to 220°C (200°C fan-forced).

Step 5

Fill each case with rounded teaspoons of beef mixture; top with a small piece of cheese.

Step 6

Cut out 48 x 4.5cm rounds from remaining pastry scraps. Combine egg and milk in a small bowl; brush around inside top edge of each pastry case with egg mixture, cover with pastry rounds, press edges together. Brush pies with more egg mixture; cut a hole in each pie to allow steam to escape.

Step 7

Bake pies about 20 minutes or until golden. Stand pies in pan 5 minutes before serving.