Preheat the oven to 170-180˚C.
In a large bowl, combine the minced beef, shallots, garlic, chorizo, cheddar, egg and tomato puree, Worcestershire sauce and season with salt and pepper. Create 4 balls. Place in the fridge for 15-20 minutes to set.
In the meantime, Cut the puff pastry in four 15cm circles and four 5cm circles.
Place the larger circles on the baking tray. Add on each a ball of beef and chorizo mixture and fold the edges of the pastry over the sides of the ball in. awavering patern. Egg wash and place the smaller pastry circles over each pie to close tohe pies.
Pierce a small hole in the niddle to allow extra steam to eacape while baking.
Brush with more egg wash and sprinkle with parmesan.
Place in the preheated oven for 35-45 minutes or until cooked in the centre.
Remove from the oven, and leave to cool for 5 minutes. Place on a serving board or platter and enjoy with your desired sides such as salad leaves or a richer, mash potato and mushroom creamy sauce.
