Preheat oven 200c. Heat half the oil in a large non-stick frying pan over high heat. Add the mince and cook for 4-5 minutes or until browned. Remove from pan and set aside.
Add the remaining oil, garlic and onion and cook for 5 minutes. Return mince to the pan. Add the Worcestershire sauce and tomato paste and cook for 1 minute. Add the stock, reduce heat to low and cook for 8-10 minutes or until thickened, stir through the peas.
Remove from the heat and set aside to cool.
Use an 11 cm round cookie cutter to cut 16 rounds from the pastry. Top rounds with 1 tablespoon of mixture, brush edges with egg and fold to enclose.
Brush pastries with egg, place on a lightly greased tray lined with non-stick baking paper and bake for 15-20 minutes or until golden.