Rub flour, salt, and butter together until the mixture looks like breadcrumbs.
Bind the pastry with egg yolks and water, then knead into a ball and chill for 45 minutes.
Fry the onion, brown the mince, then stir in tomato purée, flour, stock, and Worcestershire sauce.
Simmer the filling for 20 minutes until thickened, then leave to cool.
Preheat the oven to 200°C.
Divide the pastry into eight pieces for the bases and lids.
Line four foil dishes with four 2mm thick pastry pieces, leaving a 1cm overhang.
Roll out the remaining four pastry pieces slightly thicker for the lids.
Stir peas into the filling, fill the dishes, brush edges with egg wash, and crimp on the lids.
Brush with egg wash, score a football design, and bake for 30 to 40 minutes on a tray.
Rest for 10 minutes before removing from tins to serve warm.