Use a shortcrust for the base, and a puff pastry for the top.

Fillo pastry is completely different and would never be used in an Aussie meat pie!

Here's my shortcrust recipe:

4 oz flour
2 oz butter
pinch of salt
little bit of water.

Rub butter into flour until resembles fine breadcrumbs.
Mix in water to make a dough. (Generally a tablespoon or so.)
Knead only quickly to amalgamate.
Leave in fridge for half an hour to cool and relax before rolling out.

With muffin tins you will have a hard time sealing the lid to the base, by the way.

Good luck!

Audrey