Preheat oven to 220°C/200°C fan-forced. Heat a baking tray

Using pastry cutters or a bowl for a guide, cut 6 x 12cm rounds from short-crust pastry

Cut 6 x 9cm circles from puff pastry

Grease a 6 hole x 1 cup-capacity non-stick Texas muffin pan. Line each hole with short-crust pastry circles

Spoon 1/3 cup Bolognese sauce into each hole. Top with puff pastry circles, gently pressing edges to seal

Cut a small cross into the top of each pie. Lightly brush with egg. Place pan onto the heated baking tray. Bake for 18-20 minutes or until puffed and golden. Stand in pan for 10 minutes. Gently ease pies out of pan. Serve

Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion is soft. Stir in tomato paste. Cook for 1 minute.

Increase heat to medium-high. Add mince. Cook, breaking up mince with a wooden spoon, until evenly browned

Stir in mushrooms and stock. Cook, stirring often, for 2 minutes. Add tomatoes and thyme if using. Cover and bring to the boil

Reduce heat and gently simmer, uncovered and stirring occasionally, for 40-45 minutes until thick. Season to taste. Remove thyme if used