1. Preheat oven to 450° F.
2. In an oven-safe pan, heat oil over medium-high heat. Crumble in beef and add seasoning. Cook, 3–4 min, breaking up chunks as needed.
3. Stir in peas, corn, water, and Worcestershire sauce. Cover; reduce heat to medium and simmer until heated through.
4. Meanwhile, brush phyllo sheets with butter. Cut each sheet in two. Using your hands, loosely scrunch the sheets into individual balls (you should have 10), then place side-by-side on top of the pie filling in wok.
5. Bake, uncovered, until phyllo is golden brown and cooked, about 8 min.
