Grease two muffin tray's with non-stick spray, then 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 then 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, allow to cool
Preheat oven to 200° C / 425 °F and 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, then 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, then cut slits in crust
Bake 20 to 25 minutes or until golden brown, then carefully remove pies to wire racks