Preheat oven to hot, 200°C (180°C fan forced). Lightly grease 2 x 12-hole muffin pans.

Heat oil in a large saucepan on high. Sauté bacon and onion for 3-4 minutes until onion is tender. Add mince and brown well for 4-5minutes, breaking up the lumps with the back of a spoon.

Blend in flour and cook, stirring, for 1 minute. Gradually stir in stock, tomato paste and rosemary and bring to the boil, stirring. Reduce heat and simmer, uncovered, for 10 minutes or until mixture reduces and thickens. Transfer to a large bowl. Cool for 10 minutes and then chill in fridge until cold.

Meanwhile, using a 10cm cutter, cut 24 rounds from the shortcrust pastry sheets. Ease into each muffin hole. Using an 8cm cutter, cut 24 rounds from the puff pastry sheets. Spoon 2 tablespoons filling into each shell and brush edges with a little egg. Top each pie with puff pastry rounds, pressing edges to seal. Brush with egg and sprinkle with sesame seeds.

Bake for 20-25 minutes or until golden and puffed. Rest in pan for 5 minutes before serving with tomato sauce.