Sauté onions in a non-stick frying pan over a medium heat until just soft, 4 minutes.
Add mince, using a fork, break up and cook stirring until browned, 6 minutes.
Add veggies, French onion soup and ½ cup water.
Season with cracked pepper. Simmer for 10 minutes.
Meanwhile, lay the 3 sheets of puff pastry side by side (slightly overlapping).
Using a rolling pin, roll to connect.
Cut 8 bases and lids from the sheets (using the pastry offcuts too).
Place 4 bases of pastry into Pie Maker holes, fill with meat and top with pastry.
Close lid and cook for 10 minutes.
Carefully remove and repeat.