In a deep pan, sautee the leek tops in the oil until soft, add the meat and cook until browned. Add ¾ of the stock, the tomato sauce, Worcestershire sauce, red wine and salt and pepper, stirring until combined with the meat and leek tops. Bring to the boil, reduce the heat, and let it simmer for 15 minutes.
Mix the flour into the remaining ¼ cup of stock and add it to the meat mixture. Continue simmering the meat sauce for around 5 minutes or until the sauce is nice and thick and no longer tastes “floury”. Take off the heat and allow the pie filling to cool.
While the filling is cooling, prepare the pastry. Add the flour and salt to a mixing bowl. Rub the butter and cheese into the flour until it is evenly combined. Add in water and mix until you form a dough just formed (don’t overwork the dough). Wrap the pastry in cling film, to chill for 30 minutes in the fridge.
Portion the dough into two parts (one for the base and one for the top). Roll the second piece of dough until it is about 4-millimetre thick and big enough for your pie dishes. There should be about a 2-centimetre overhang when you put the pastry into your pie dishes. Chill the pastry for 20 minutes more in the fridge (this will help the pastry base cook evenly if you avoid blind baking). Preheat the oven to 180 degrees Celsius.
When the pastry has chilled, fill with the cold meat mixture. Roll out the dough for the pastry top and place it over the pie base, pressing down the edges to seal the pie (I use a fork to close, but you can use your fingers). Brush the top of the pie with some egg wash and cook for 25 to 30 minutes.