Add mince to a heated, greased large frypan and stir over heat until browned all over. Sprinkle flour over mince, stirring over heat a further minute. Crumble stock cube into 250ml hot water. Add stock and tomato sauce to pan, stirring constantly until mixture boils and thickens. Remove from heat, cool slightly, then refrigerate until chilled.

Cut pastry sheets into 3 long even strips. Spoon approximately 2 tablespoons of mince mixture along one end of a pastry strip, leaving a 2cm border. Brush border with egg then fold unfilled end of pastry over filled end to form a rectangular pie. Press edges together with a fork. Place pie on a lightly greased oven tray. Repeat process to make 12 pies.

Brush pie tops lightly with egg and cut a small slit in the centre of each one.

Bake in a 200°C (180°C fan forced) preheated oven for 20 minutes or until pastry is puffed and golden. Serve pies with extra tomato sauce.