Heat the oil and butter in a frying pan over a medium heat and cook the onion for five minutes until soft. Stir in the garlic and cook for another minute.
Add the mince and carrot and cook for a few minutes, stirring occasionally, until the mince is browned and cooked through.
Stir in the Worcestershire sauce, flour, mixed herbs, stock and tomato purée and season with salt and pepper.
Reduce the heat and simmer for 15-20 minutes. Remove from the heat and leave to cool to room temperature.
Preheat the oven to 200°C/180˚C fan/gas mark 6. Butter eight individual ramekins and line with pastry. Cut eight circles out of the extra pastry, big enough to cover each ramekin.
Spoon the mince mixture into each ramekin and top with slices of the Dubliner Vintage Block. Add the pastry tops over each and use a fork to seal the edges with the pastry used to line the ramekins.
Whisk the egg and milk together and brush over each pastry top. Use a knife to make two slits in the top for steam to vent.
Bake for 25 minutes or until the top is golden. Leave to cool for five minutes before serving.