1. Preheat oven to 400F. Line a baking sheet with parchment paper, then set aside.

2. In a large skillet heat olive oil over medium heat. Add ground beef, season with salt and pepper, and cook until browned, breaking apart with a wooden spoon or heat resistant spatula, while it cooks.

3. Add in butter, carrots, celery and onion and cook, stirring occasionally, for 3-4 minutes to begin to soften the vegetables.

4. Add in garlic, peas, thyme and sage. Season with salt and pepper. Cook additional minute, then stir in flour to coat beef and vegetables.

5. Add in tomato sauce, Worcestershire sauce and beef broth. Bring to a simmer and cook until mixture is thickened, stirring occasionally.

6. Roll each puff pastry sheet into a 12×10 inch rectangle. Cut each sheet into 6 roughly equal rectangles, so you will have 24 total. Place 12 of the puff pastry rectangles onto prepared baking sheet. Evenly divide the filling amongst the puff pastry rectangles, making sure to keep the filling in the center of the rectangle.

7. Place a puff pastry rectangle over top of each of the mounds of filling. You may have to roll each of the top pieces out slightly so that they fit over the filling. It doesn’t have to be a perfectly even rectangle. It just needs to fit over the filling. Using a fork, crimp the edges of the puff pastry together. This will seal the dough so that the filling doesn’t leak out. Brush the puff pastry with egg wash.

8. Bake in preheated oven for 18-22 minutes, or until golden brown in color. Serve and enjoy!