1.Coat veal in flour; shake off excess. Heat half the oil in large saucepan; cook veal, in batches, until browned. Remove from pan.
2.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add wine; boil, uncovered, stirring, until liquid evaporates. Return veal to pan with stock, undrained tomatoes, paste and bay leaves; bring to the boil. Reduce heat; simmer, covered, 1 hour. Uncover; simmer, about 45 minutes or until veal is tender and mixture is thick. Discard bay leaves. Season to taste; cool.
3.Preheat oven to 200°C/400°F.
4.Spoon veal mixture into four 1-cup (250ml) ovenproof dishes. Cut four 14cm (5½-inch) rounds from pastry. Lift pastry over dishes, pressing edges. Cut a slit in tops; brush with egg. Bake about 20 minutes. Serve with combined rind, parsley and extra garlic.