Heat oil in frying pan and add onion, saute for 5 minutes Add garlic and carrots. Cook for 2 mins or until carrot has softened.
Add mince meat stirring to break up meat for about 6 mins or until browned.
Add tomato paste and flour. Cook stirring for 1 minute Add stock, worcestershire sauce and thyme.
Bring to boil. Reduce heat and cook for 6 minutes Remove from heat and cool.
Preheat the oven to 200°C.
Make sure the pastry is slightly defrosted.
Grease 2 x 12 hole round base patty pans. Using a 6.5cm cutter, cut 24 rounds from pastry and line the patty pans.
Add 1 tbsp of filling into the pastry. Using a 6cm cutter, cut 24 rounds from remaining pastry. With a floured fork pierce holes in the centre of the pastry rounds. Top the pies with these rounds. Press edges together to seal.
Brush tops with milk and bake for 18-20 minutes.
Remove from oven and stand for a few minutes before eating, serve with tomato sauce.