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Make the Filling:
Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3–4 minutes.
Stir in the garlic and cook for another 30 seconds.
Add the ground beef and cook until browned, breaking it up with a spoon.
Stir in Worcestershire sauce, tomato paste, and flour. Cook for 1–2 minutes.
Pour in the beef stock, add thyme and pepper, and stir well. Let simmer until thickened, about 5–7 minutes. Season with salt to taste. Remove from heat and let cool slightly.
Assemble the Pies:
Preheat your oven to 375°F (190°C).
Cut rounds from the puff pastry to fit your muffin tin cavities (use a cookie cutter or glass).
Press the pastry into each muffin cup to form a base.
Spoon cooled beef mixture into each pastry cup.
Cut smaller pastry rounds for the tops. Place over the filling, pressing edges to seal.
Brush the tops with beaten egg.
Optional: Cut a small slit in the top of each pie to allow steam to escape.
Bake:
Bake in the preheated oven for 20–25 minutes, or until golden brown and puffed.
Let rest for a few minutes before removing from the tin. Serve warm.
Serving and Storage Tips:
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