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Preheat oven to 200C/400F.
Add oil to a large pan over medium-high heat & add the beef. Break up with your wooden spoon & when it begins to brown, stir in seasoning & continue frying until the beef is cooked. Add tomato puree & water and continue frying for another min until the water soaks up & the beef is thick/juicy. If you have time, leave to cool, at least until it stops steaming.
Line 2 baking trays with baking paper. Slice one of the pastry sheets into 8 even-sized rectangles, then slice 2 more out of the second sheet. Sprinkle the cheese in 10 mounds in the same shape as the pastry (just a teeny bit smaller) then top with beef. Place the pastry over the top & press around the outside to secure the filling (doesn’t have to be perfect) then brush with egg wash.
Bake 15mins, or until deep golden/crispy. During this time you can prep the toppings & make the sauce. The pastry should lift straight off the baking paper when you slide a spatula underneath. If for whatever reason it doesn’t, firstly consider baking a little longer to help the crust form (if the pastry can take it). If not you can cut around each pastry then individually flip them over & remove the paper. Add toppings & enjoy!