Toss beef and flour in a medium bowl.
Heat half the oil in a medium saucepan until very hot. Add beef in batches. Cook until browned all over. Set aside.
Reduce heat. Add remaining oil to same pan. Add carrot, onion, leek, garlic, peppercorns, chorizo and thyme. Cook, stirring occasionally, for about 10 minutes or until vegetables are soft.
Return beef to pan with wine. Cook until reduced by half. Add stock. Bring to boil. Simmer for about 1.5 hours or until meat is tender and mixture is thick and no stock is left. Cool completely.
Preheat oven to 200ºC. Grease four pie tins (8cm base measurement).
Cut 8 x 13cm circles from pastry. Line bases and sides of pans with half the circles. Trim edges. Line with baking paper. Fill with rice or baking beans. Cook in the oven for 10 minutes. Remove paper and rice. Brush with egg. Bake for 8 minutes. Cool.
Divide filling and eggs among pastry cases. Top with the remaining pastry rounds. Trim the edges and press with a fork to seal. Brush with egg. Cook for about 15 minutes or until pastry is puffed and golden brown and filling is hot.
Beef filling can be made up to two days ahead. Store, covered, in refrigerator.
Use fresh puff pastry if you can find it.