Place the flour with some freshly ground salt and pepper in a large mixing bowl and stir to combine. Add the beef and stir to coat.
Heat 1 tbsp oil in a large lidded pan, add the beef in batches and cook over a high heat, for 2-3 minutes until brown on all sides. Remove from the pan and repeat with the rest of the beef adding more oil when necessary. Reheat the pan and cook the onion for 5 minutes until softened. Return the meat to the pan with the stock and herbs, bring to the boil, cover and simmer for 1 hour 30 minutes until the meat is tender. Leave to cool for at least 20 minutes. Remove and discard the herbs.
Preheat the oven to fan oven 200C,180C, gas mark 6. Divide the pastry into 4 and then cut a quarter off each piece for the pie top. Roll out the larger pieces and use to line 4 individual pie tins. Spoon the meat into the pie filling. Brush the rim with the egg glaze. Roll out the smaller pieces and use to top each pie, pressing the edges together to seal them. Trim the edges. Brush generously with the egg glaze, then make 3 holes in the top to allow the steam out. Sit on a baking tray and cook for around 30 minutes until the pastry is golden. Leave for about 5 minutes before removing from the tin and serving.