Beef and Mushroom Puff Pastry Pies

Heat oven to 400º F / 200º C.

Place four individual ovenproof crocks 2 1/2-inches deep on a baking sheet. On a lightly floured work surface, unfold the pastry and roll out the seams. Cut the pastry into 4 portions large enough to cover the top of the crock. Place the pastry on waxed-paper and chill in the refrigerator.

Heat 1 tablespoon oil in a large nonstick skillet over high heat. Saute beef until lightly browned on all sides, about 2 minutes. Remove to plate. Add remaining oil to skillet and saute mushrooms and leeks for about 4 to 5 minutes, add garlic for the last minute.

Sprinkle flour over the mushroom mixture, stir for 1 minute. Add stock, bring to a boil, and for 4 minutes until thickened. Stir in sour cream and beef, season with salt and pepper, stirring to incorporate.

Spoon mixture into crocks. Whisk egg and water together and brush outside edges of crocks with egg wash. Place cut pastry over the crocks and press to seal. Brush pastry with egg wash and cut vent holes in the center.