Party Pies

500g minced beef
1 shallot (French shallot not spring onion), finely diced
2 tbs olive oil
1 tbs butter
2 cloves garlic, crushed
2 mushrooms, peeled, stalks removed and finely diced
1-1 1/2  tbs plain flour
1 -2 tbs dry white wine
2-3 tbs tomato sauce
1/2 beef stock cube
6 fresh thyme stalks, including leaves
Freshly ground black pepper, kosher salt
1/3 cup frozen  baby peas
3/4 tsp Dijon mustard
3/4 tsp English mustard
4 sheets frozen puff pastry
2 tbs milk

Heat butter and oil in a large frying pan on medium high heat.
Add shallot and fry for 4-5 minutes or until shallot softens.
Add mushroom and fry for 3 minutes, or until mushroom collapses.
Add garlic and fry for 1 minute.
Add beef and fry until browned, about 10-15 minutes. Use a wooden spoon to break up the lumps.
Add wine.
Add thyme stalks.
Turn heat to medium low.
Fry for 5 minutes.
Remove thyme
Add tomato sauce and mustards, stir to combine
Add flour, stir to combine, fry for 2 minutes.
Add 1/4 cup water and stock cube, stir to combine.
Add pepper, and kosher salt to taste.
Add more water as required, consistency should be smooth and integrated.
Add peas and stir to combine

Preheat oven to 200 degrees celsius (fan-forced).
Spray a patty pan tray with spray on olive oil.
Cut pastry into 8cm squares.
Place pastry on the patty pan tray, place 1 desert spoon of beef filling on pastry. Push down on filling with the spoon to flatten it a little.
Fold opposite corners together and press gently to close.
Brush the pastry with milk using a pastry brush. Make sure you brush the exposed edges as much as possible.
Bake for 15 minutes or until well browned and bases of pastry shell are cooked and crisp.