In a large skillet over medium-high heat, heat 1 tsp olive oil. Once hot, brown beef with Worcestershire sauce and black pepper. When the beef is cooked, remove from pan and keep warm.

Add 1 tsp of olive to the pan. Once hot, add potato and onion. Cook until the onions begin to soften, stirring occasionally, approximately two minutes. Add in thyme, salt and 1/4 tsp black pepper. Cook until the potatoes begin to soften. Sprinkle in flour and sugar, stirring to coat everything well. Add in half of the beef stock and cook down. Once the liquid is almost gone, add in the remaining beef stock. Cook until the liquid is a thick gravy and the potatoes are cooked through. Remove thyme sprigs. Stir in the beef and set aside.

Preheat oven to 400 degrees.

Roll out puff pastry sheets lightly and cut each into 4 squares. Brush the edges of each square with beaten egg.

Add 2 to 3 Tbsp of the beef and potato mixture to one puff pastry square. Fold the puff pastry over the filling, forming a triangle matching corner to corner. Press the edges together firmly. Repeat with remaining puff pastry.

Line a large baking sheet with parchment paper or silicone baking mat. Add the hand pies to the baking sheet in an even layer. Brush tops with beaten egg.

Bake for 10 to 12 minutes, or until golden brown.