Easy Beef Pot Pies

Preheat the oven to 350°F (350°F) and line a baking tray with parchment paper.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until it begins to soften and turn translucent.

Add the minced garlic and continue to sauté for another 30 seconds, being careful not to let it burn.

Increase the heat to medium‑high and add the beef mince, breaking it up with a wooden spoon. Cook for 5–6 minutes until the meat is browned all over.

Stir in the beef stock cube, Worcestershire sauce, tomato paste, and 100 ml of water. Mix well and let the mixture simmer for 3 minutes, allowing the flavors to meld.

Add the frozen mixed vegetables to the skillet, season with salt and pepper to taste, and cook for an additional 4–5 minutes until the vegetables are heated through.

Remove the pan from the heat and let the filling cool slightly (about 5 minutes). This makes it easier to portion into the containers.

While the filling cools, cut the puff pastry into four equal squares that will fit the tops of your individual glass or ramekin containers.

Divide the beef‑vegetable filling evenly among four small, oven‑safe glass containers, smoothing the top with a spatula.

Place a puff pastry square on each container, pressing gently around the edges to seal. Trim any excess pastry if necessary.

In a small bowl, whisk the egg and brush the beaten egg over the surface of each pastry square for a golden finish. (Optional: sprinkle with sesame seeds and a crack of black pepper).

Bake the assembled pot pies in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown.

Remove the pies from the oven and allow them to rest for 3 minutes.

Drizzle the remaining 15 g of tomato sauce over the top of each pot pie just before serving.