Sauté onions in a non-stick frying pan over a medium heat until just soft, 4 minutes.
Add mince, using fork, break up and cooking stirring until browned, 6 minutes.
Add tomatoes, beef stock, Worcestershire and BBQ Sauces and stir to combine.
Bring to a gentle boil then reduce heat and simmer for 20 minutes, or until liquid has reduced by half.
Combine cornflour with 2 tbsp. cold water, stirring until smooth.
Increase heat and gradually add the cornflour paste to the mince stirring continuously, until the mixture thickens.
Meanwhile, lay the 4 sheets of puff pastry side by side (slightly overlapping).
Using a rolling pin, roll to connect.
Cut 8 bases and lids from the sheets.
Place 4 bases of pastry into Pie Maker, fill with meat and top with pastry.
Close lid and cook for 8 to 10 minutes. Carefully remove and repeat.