Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or olive oil.

In a large skillet over medium heat, heat a tablespoon of olive oil. Sauté the finely diced onion for about 3-4 minutes until softened.

Add the ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until thoroughly browned, draining any excess fat.

Stir in minced garlic and cook for an additional minute. Then add tomato paste, Worcestershire sauce, and beef broth, seasoning with salt, pepper, and paprika. Simmer for 4-5 minutes.

Mix in frozen mixed vegetables and let them heat for 2-3 minutes. Combine cornstarch with water to create a slurry. Stir this into the filling and cook for another minute.

Unroll refrigerated pie crusts and cut out circles. Press into greased muffin cups, leaving some overhang.

Spoon filling into each crust-lined muffin cup, filling them about three-quarters full. Optionally, sprinkle cheese on top.

Cover each filled muffin cup with smaller circles of pie crust, sealing the edges and cutting slits in the top for steam to escape.

Brush the tops with a beaten egg and bake for 20-25 minutes until golden brown. Monitor closely during the last few minutes.

Let the muffin tin meat pies cool for about 5 minutes, then carefully lift them out of the tin and serve warm.