Finely dice the onion and mince the garlic

Take a large frying pan and over medium heat cook onion and garlic in 1 tablespoon of olive oil, until onion is softened.

Remove from the pan and brown half the beef mince in 1 tablespoon of olive oil. Remove and repeat with the other half of the mince.

Return onion, garlic and mince to the frying pan and add the flour, stir for 2 minutes until flour is cooked.

Peel and chop the tomato, discard the seeds (or eat it)

Add tomato, Worcestershire sauce and beef stock. Stir until well mixed

Cook until the liquid thickens, approximately 10 minutes. Remove beef mixture from heat, put in a bowl and chill in the fridge for 2 hours.

Pre-heat oven to 190°C (375°F)

Cut circles of shortcrust pastry and line 4 small or 1 large non-stick pie tins.

Cut 4 circles of puff pastry to use as pie tops.

Fill the pastry cases with the cooled beef mixture.

Put pie tops on and seal by crimping the edges or using a fork to seal the 2 pastries together.

Beat the egg and brush pie tops with it, then place in the oven.

Cook until golden brown and hot through (20-30 minutes).

Serve with tomato sauce and salad.