Preheat oven to 200°C *180°C fan forced). Grease eight 9cm x 11.5cm (3¾-inch x 4¾-inch) oval pie tins.

Using an upturned pie tin as a guide, cut out eight ovals from puff pastry sheets. Refrigerate until needed.

Cut each sheet of shortcrust pastry into quarters to make eight squares. Roll squares out on a lightly floured surface until large enough to line each tin. Ease pastry into tins, press into bases and sides; trim edges. Prick bases with a fork. Line pastry with baking paper; fill with dried beans or rice. Place tins on oven trays. Bake 10 minutes. Remove beans and paper; bake further 5 minutes or until dry.

Heat half the oil in a large saucepan over high heat, cook mushrooms, stirring, for 8 minutes or until well browned. Remove from pan.

Heat remaining oil over medium-high heat in same pan, cook onion, stirring, until soft. Add beef, cook, stirring, over high heat until browned.

Blend cornflour and ¼ cup of the stock in a small bowl until smooth, stir in tomato paste. Return mushrooms to pan with cornflour mixture, remaining stock and pepper. Bring to the boil. Reduce heat, simmer, 3 minutes or until thickened. Cool.

Fill pastry cases with beef mixture. Brush edges of pastry with a little egg. Place puff pastry ovals on pies, press edges to seal. Brush tops with a little more egg. Cut a small slit in top of pies to allow steam to escape.

Bake pies for 30 minutes or until pastry is golden.