Season the beef, then dust in the flour, shaking off any excess.
Heat 1 tablespoon of oil in a medium saucepan over high heat. Add the beef in batches and cook until browned all over. Remove and set aside.
Reduce the heat to medium and add the remaining oil. Add the carrot, onion, leek, garlic, peppercorns, chorizo and thyme and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.
Return the beef to the pan, pour in the wine and cook until reduced by half, scraping up any bits caught on the base. Add the stock and bring to the boil, then reduce the heat and simmer for about 1 ½ hours until the meat is tender and a thick gravy has formed. Set aside to cool completely.
Preheat the oven to 200°C (fan-forced). Grease four pie tins with a base measurement of 8–10 cm.
Cut out eight 13 cm circles from the pastry. Use four circles to line the base and side of the pie tins. Trim the edges, then line with baking paper and fill with uncooked rice or baking beans. Blind-bake for 10 minutes, then remove the paper and weights and brush the pastry with beaten egg. Bake for another 8 minutes, then set aside to cool.
Divide the cooled filling and hard-boiled egg evenly among the pastry cases. Top with the remaining pastry rounds, trim the edges and press with a fork to seal. Brush with the remaining beaten egg and bake for 15 minutes or until the pastry is pued and golden and the filling is hot.
The beef filling can be made up to 2 days ahead and stored in an airtight container in the fridge.
Use fresh puff pastry if you can find it.