Preheat oven to 180°C/350°F/ gas 4. Grease 4 pie pans (base diameter 8cm) and place on a baking tray.
Heat the oil in a frying pan on a medium heat. Cook the onion for 4 minutes before adding the mince. Cook until the meat has turned brown.
While the beef in cooking, mix the flour and stock together in a large bowl.
Pour over the beef and add the barbeque sauce. Bring to the boil before simmering for about 8 minutes.
While the filling is boiling, cut the shortcrust pastry into 8 equal sized circles so they fit into the pie dishes.
Line the bottom of the pie dishes with on circle of pastry. When the filling is ready, pour the meat into the centre.
Top with the other pastry circles. Pierce the top with a fork and brush with a little egg before placing in the oven for 20 minutes or until golden.