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1
Preheat the oven to 400F.
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2
With a sharp knife, cut the thawed but chilled puff pastry sheets into 4 squares each, 8 squares total, and arrange on a cookie sheet.
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3
Season the squares with a little salt and pepper.
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4
Bake the puff pastry according to the package directions, or until golden brown all over, about 12 to 15 minutes.
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5
Heat a medium skillet over medium-high heat.
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6
Let it get really hot so the meat will caramelize when it hits the pan.
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7
Add the EVOO, then the butter.
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8
When the butter melts into the oil, add the beef and really work at breaking it up as it browns-get the bits all nice and tiny.
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9
Add the onions and cook for 5 minutes.
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10
Stir in the flour.
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11
Cook the mixture a minute more.
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12
In a small bowl, combine the Worcestershire with the tomato paste and brown sugar, then stir in the stock.
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13
Whisk the seasoned stock into the pan.
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14
Stir into the meat and combine.
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15
Season the meat with the grill seasoning and reduce the heat to low.
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16
When the pastry squares are ready, assemble the pies.
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17
Place a square of pastry in the bottom of a shallow bowl.
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18
Top with one quarter of the meat mixture and another square.
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19
Place a large dollop of ketchup in the center of the top pastry and sprinkle the pies with chives to garnish, then serve.
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20
You could also use refrigerated pie crusts instead of puff pastry sheets.
