FILLING

Heat 1 tablespoon of oil in a large, heavy based pot over high heat.  Add the beef in batches and brown on all sides.  Set aside.

Lower heat to medium and add another tablespoon of oil.  Add the onion and garlic and saute for 2 minutes until the onion starts to soften.

Return the beef to the pot along with the mushrooms, cumin and nutmeg.  Cook for 5 minutes whilst stirring.  Add the tomatoes, Worcestershire sauce, mustard and stock.  Mix well to combine, bring to a gentle simmer and cook over medium-low heat for 1½ hours or until the meat is nice and tender.  Stir occasionally and add extra water if it gets too dry. 

Mix the cornflour with 2 tablespoons of water in a small bowl to make a paste, then stir into the beef.  Reduce heat to low and simmer gently for 5 minutes for the sauce to thicken.  It will thicken further as it cools.  Season well with salt and pepper and leave to cool to room temperature.

PARTY PIES

Pre heat oven to 180°C.

Spray two 12 hole muffin trays with oil spray.

Cut 10cm diameter circles out of the shortcrust pastry.  You can use anything to do this, just find something the right size.  (I used a martini glass) . Press into the muffin tins and trim off any excess.

Fill each pie right to the top with the beef filling.

Cut 7cm diameter circles out of the puff pastry.  (I used a wine glass for this) Press down onto each pie, pushing down to seal the edges.

Pierce each pie with a sharp knife and brush with the egg wash.

Bake for 20-25 minutes until golden.

Allow to cool slightly in tin before serving.