Heat the oven to 220C, roll out the cold pastry and line your pie dish with the pastry. Leave enough pastry to top. The pastry should be about 3-5mm thick, and Fill each pie with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the edges to seal in the filling. Beat the egg and brush the top of the pie. Finally, if you are using it, dust the top with the bacon breadcrumbs
. Bake until golden then top with ketchup. Eat warm.