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Heat the oven to 375°F.
Heat up a frying pan or skillet over medium hight heat. Add the shallots and cook, stirring, until fragrant but not brown, about 1-2 minutes. Stir in the pork and brown, breaking up into small pieces. Add the wood ear mushrooms. stir in the oyster sauce, fish sauce, and white pepper. Let cool completely.
While the mix is cooling, roll out the pie crust to ⅛ inch thickness on a lightly floured surface. Cut out 6 circles that are at least 1-2 inches larger than the tins you are using. Re-roll if needed and cut out 6 slightly smaller circles. Chill until ready to use.
Lightly butter the mini pie pans (if needed) and line with the larger circle of pie crust, pressing down slightly and making sure there is a centimeter or two of overhang on the edges. Spoon in a heaping ¼ cup of the filling and place the smaller circle on top. Crimp the edges. Brush with egg wash and poke or slash a couple of vents to let out steam.
Bake until lightly brown and crisp, about 20-30 minutes, rotating halfway through. Let cool slightly and enjoy warm or at room temperature.