Brown mince and onions, add water. Add beef bouillon, bring to the boil and simmer for 1 hour or until cooked.
Add gravy granules, divide the mince into the grundy trays.
For the pastry roll out and using a round cutter, cut out 20 circles. Brush with milk and bake until golden brown. Heat the mince until reached core temperature then add the pastry on top of the mince when serving.