Filling: Heat the oil in a medium saucepan then add the onion and garlic. Cook while stirring until the onion is soft. Add the mince while continuing to stir so as to break up any lumps. It will take about 10 minutes for the mince to cook through.
Sprinkle the flour over the meat then cook for 1 minute, this should make the mixture become dry and crumbly.
Add the tomato sauce, Worcestershire sauce, beef stock and additional stock cube. Simmer while stirring for 12 minutes until the sauce is thick. Season with salt and pepper then remove from the heat and cool completely.
To Assemble: Preheat the oven to 200 degrees C. Grease a muffin tray.
Cut the shortcrust pastry to line the base and sides of the muffin tray. Fill the pastry with the meat mixture being careful to avoid spilling any on the edges.
Cut the puff pastry to make the top for the mini pies. While still on the bench, cut out Jack-o-lantern faces.
Place the pastry tops on the filled pies.
Brush the shortcrust pastry edges of the pies with water to moisten and top with the puff pastry. Press the pastry edges together to secure. Brush the top with beaten egg.
Bake the pies in the preheated oven for 10 minutes then reduce the oven temperature to 180 degrees C then bake for a further 15 minutes or until the pastry is puffed and golden. Serve the pies immediately .
Simply add the filling to a ramekin and use a pie top only.