Make the filling by heating half the oil and half the butter together in a large pan, sauté the shallots and pancetta until tender, remove with a slotted spoon and keep to one side. Add the remaining oil and butter and quickly brown the game. Stir in the flour and wine together and mix well. Return the shallots and pancetta to the pan together with sufficient stock to just cover.
Bring to the boil then reduce heat and allow to simmer for approx. 1 hour until the meat tender, stir in the cranberry sauce, season to taste and then allow to cool completely.
Stir the chopped parsley into the filling and divide between 12 individual oval pie dishes or ovenproof soup bowls. Roll out pastry large enough to cut out 12 lids each a good 1cm/½" larger than the diameter of the top of the dishes.
Brush rims with beaten egg and then cover dishes with pastry lids, pressing well all around edges to seal. Make a small hole in centre of each, place dishes on a baking sheet, bake for 25 - 30 minutes until pastry is risen and golden brown.