First, for the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened.
Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.
Next stir in the rest of the filling ingredients, season with salt and freshly ground black pepper and set aside to cool.
Preheat your oven to 180C/350F/Gas 4.
For the suet pastry, sift the flour into a mixing bowl with the suet and season with salt and freshly ground black pepper.
Gradually mix in about four tablespoons of cold water, or until you have a moist but firm dough.
On a lightly floured work surface roll the dough out to a two millimetres in thickness.
Generously butter two individual pie dishes then line each with the suet pastry, so that it covers the base and sides completely.
Divide the filling mixture between the two dishes.