In a small saucepan, mix cornstarch and broth until blended, bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat.
In a large heavy-based saucepan, cook the ground pork, stir and break up pork into crumbles as the cooking progresses. add the bacon. Keep on cooking until the pork is not pink. drain and set aside.
Add the broth mixture to the pork, cook and stir for 1 to 2 minutes or until thickened. Cool
Preheat oven to 200° C / 425 °F
Unroll each pie crust. On a flat work surface, sprinkled flour, roll out the pie crust into a circle. (Measure your muffin pans and cut 20 large circles that will fit in right to the bottom and edge and 20 smaller to cover). Using floured round cookie cutters, cut sixteen circles and sixteen smaller circles. rolling scraps as needed. Place large circles in greased muffin cups, pressing crust on bottom and upsides. Fill each with 3 large tablespoons of pork mixture. Place small circles over the filling. Press edges with a fork to seal.
In a small bowl, whisk egg and milk, brush over tops. Cuts slits in crust.
Bake 20 to 25 minutes or until golden brown. Carefully remove pies to wire racks.