Preheat oven to 400°. Place four 1 1/4 cup crocks on baking sheet. Unfold pastry on floured surface; roll out seams with rolling pin. Trim each to fit top of crock, with 1/2 inch overhang. Place pastry on waxed paper lined plate; refrigerate.
In large nonstick skillet on high, heat 1 tablespoon oil. Cook beef into batches, one at a half minutes per batch, until browned. Transfer to plate. To skillet, add remaining 1 tablespoon oil, onion, and mushrooms; cook on medium high for four minutes or till onions are translucent. Stir in rosemary, tomato paste, and garlic. Sprinkle flour over mixture; stir for one minute. Add stock, bring to a boil, and cook until thickened, about three minutes. Stir in peas and carrots, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper, and beef cubes.
Spoon mixture into crocks. Brush rims of crock slightly with egg wash. Place a pastry cutout on each crock; press dough overhang against rim to seal.; Brush pastry with egg wash. Bake pies 24 minutes or until golden and puffed. Serves four.