Place the veal in a bowl and coat with Aussie meat pie spice and flour. Heat olive oil in a pan and fry off beef until well browned. Set aside.
Add onion, carrot and celery into the pan and allow to soften before returning beef to pan.
Add tomato paste, then making sure the pan is hot deglaze with the beef stock, bring to boil then let simmer for about an hour or until the meat is tender.
Preheat oven to 200°C. Grease a pie dish and line with puff pastry, fill with cooled meat mixture and cover with another sheet of pastry, crimp edges and brush with egg wash. Cook in oven for roughly 30 minutes until golden brown.