Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.

Roll out the refrigerated pie crusts and cut out circles about 4 inches in diameter, pressing them into the greased muffin tin.

In a large skillet, heat olive oil over medium heat, sauté diced onion for 2-3 minutes, then add minced garlic and cook for another minute.

Add ground beef, cook for 5-7 minutes until browned, then drain excess grease.

Stir in tomato paste, Worcestershire sauce, and season with salt, pepper, and paprika, cooking for 2-3 minutes.

Mix cornstarch with water to form a slurry, stir into the beef mixture to thicken, then fold in frozen mixed vegetables.

Fill each pie shell with the beef and vegetable mixture, sprinkle cheese on top.

Use leftover dough to cut rounds or strips, seal the pies, and cut a small slit on top for steam to escape.

Brush tops with beaten egg and bake for 22-25 minutes until golden brown.

Let pies cool for 5 minutes before removing from the tin to serve warm.