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Make the filling by heating the oil in a medium pan and gently sauté the onion until tender. Add the beef and brown all over, stirring frequently, then add the wine and tomato purée and simmer, while covered, for approximately 15 minutes until the beef is cooked and the liquid has been absorbed.
Season to taste with the Worcestershire sauce and salt and pepper. Allow the filling to cool, meanwhile preheat oven to 200ºC/400ºF/Gas Mark 6.
Unroll the pastry sheet and using a 5.5cm cutter, cut out 15 discs and use to line 15 mini muffin moulds. Then using a 4.5cm cutter cut out 15 discs for the lids from the remaining pastry.
Crumble the Stilton into the cooled meat filling and stir in along with the mustard, then divide the filling between the pastry cases, pressing down firmly. Brush the undersides of the lids with beaten egg and place one on top of each pie, again pressing down firmly around the edges to seal. Make a small hole in the centre of the lids, to allow the steam to escape.
Finally brush the tops with beaten egg and bake for 15-18 minutes until pastry is golden brown.