To Make The Pastry
Pulse flour, butter and salt in food processor until it forms crumbs.
Slowly add enough of the cold water and whizz again to form a dough
Wrap in clingfilm and set aside in fridge to firm up for half an hour
To Make Scotch Pie Filling
Preheat oven to 180C/350F/Gas 4
Heat oil in a large pan and cook mince on high for 5 minutes until browned.
Remove the mince and fry the onion with bacon for 3 minutes then add the garlic for further 1 minute
Add the browned mince back to the pan and all other ingredients.
Cover and simmer for 30 minutes or until tender.
Season to taste.
Lightly flour your work surface and and roll out the chilled pastry to approx 2mm thick.
Using a 7cm cutter make 12 rounds and using a 5.5cm cutter make another 12 rounds for lids
Grease your mini muffin tin and line each cavity with a larger circle of pastry pressing in well
Spoon in the meat mixture and brush edges of pastry with beaten egg before adding the tops.
Pierce a couple of small slits in tops to allow steam to escape and glaze with egg .
Bake for 25 minutes until golden.
Allow to cool a little on a wire rack before serving