In a large frying pan, sweat the onion and carrot until translucent and softened for about 10 minutes. Add the garlic and saute for a further minute until fragrant.

Add the beef, salt and pepper to the pan and occasionally turn until browned all over. Add the Worcestershire sauce and ketchup and mix well through.

Add the wine to the pan and let it evaporate down for a few minutes. Add the stock, vegemite (or stock cube). Partially cover and cook for 30 minutes at a simmer, checking and stirring occasionally.

Mix the cornstarch with the water and add to the pan. Stir well, and then take off the heat. Allow the mixture to cool for at least 1 hour.

Cut the bottoms and the tops of the pies from the pastry, spray the wells of your muffin tins with non-stick spray then press the pastry down inside.

Place a heaped teaspoon of filling mixture inside and top with the lid, pressing down lightly around the edges to seal. Using some scissors, make a small incision on the top of each pie.

Beat the eggs with 2 tablespoons of water and brush a little egg wash onto each pie.

Preheat the oven to 375°F/190°C. Bake the pies for 15-20 minutes, or until dark golden brown on top.

Serve warm with ketchup to dip.