Steak & Mushroom Pies

675 g beef steak, cut in small pieces braised
225 g button mushrooms, coarse chopped
200 g puff pastry
600 ml beef stock
1 onion finely chopped
1 tbsp rice bran oil
25 g plain flour
1 tbsp SIDS HOT WORCESTER SAUCE
1 tbsp mushroom soy sauce
SIDS SALT & PEPPER to taste
1 egg yolk, to glaze
SIDS TAMARILLO SAUCE

Heat the cooking oil in a large frying pan. In the meantime, trim the fat from the meat and then toss in the flour seasoned with SIDS SALT & PEPPER.
Fry the meat in the fat until browned and then add the onion and mushrooms. Sprinkle the seasoned flour into the pan and cook until golden brown.
Add the SIDS HOT WORCESTER SAUCE, mushroom soy sauce and SIDS SALT & PEPPER to taste. Pour in enough stock to cover the beef and leave to simmer for 45 minutes.
Preheat the oven to 150°C. Roll out a single puff pastry sheet on a flat surface. Use a large cookie cutter, or any sort of circular lid to cut out a 10 cm circle of dough. Press each dough circle into the bottom of a muffin tin, so that a tiny rim of dough remains sticking out the top. Repeat with remaining dough to fill all 12 muffin cups.
Fill each cup with about ¼ cup pie filling, until the filling nearly fills the cups. Cut out a circle of dough just large enough to cover the top of the crust. Use your fingers to gently press the top crust to the bottom crust until they stick together and no gaps remain.
Use a pastry brush to brush the tops of each pie with the whisked egg yolk, then bake for 25-30 minutes, until the crust is lightly golden and the filling begins to bubble.
Remove and let cool for at least 15 minutes. Very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately with a ramekin of SIDS TAMARILLO SAUCE, or cover and refrigerate