Instructions: PREPARE FILLING:
In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion and carrot; cook about 5 minutes, stirring frequently until crisp-tender.

Using slotted spoon, remove vegetables to bowl; set aside.

Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add beef; cook about 10 minutes, stirring frequently until browned on all sides. Reduce heat to medium; stir in flour until well blended. Gradually add wine; cook about 2 minutes until mixture thickens. Return cooked beetables to skillet along with peas, thyme, salt and pepper, stirring to mix well. Spoon mixture into flour 1 3/4-cup individual casseroles or 4 1/2 x 1 1/4-inch foil tart pans, dividing evenly; set aside.

PREPARE CRUST:
Heat oven to 425 F. On lightly floured surface, roll pastry out to 10-inch square. Using inverted bowl or saucer with 5-inch diameter, trace and cut out 4 founds from pastry. If desired, cut pastry scraps into leaves or other decoration; set aside. Cut small slash in center of each pstry round; place rounds over casseroles. Dampen edges of casseroles with water; crimp edges of crusts, pressing to rims of casseroles to seal. Brush crusts with beaten egg yolk. Arrang pastry cutouts, if using, over crusts, pressing lightly to adhere; bursh with egg yolk. Bake 15 minutes until crusts are puffed and golden.

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