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

In a large skillet, heat olive oil over medium heat, add diced onions and sauté until translucent, about 3–5 minutes.

Add minced garlic with the onions and cook for an additional 1–2 minutes until fragrant.

Incorporate the ground beef, breaking it apart, and cook until browned, about 5–7 minutes.

Add tomato paste, Worcestershire sauce, and paprika, stirring well and cooking for another 2–3 minutes.

Stir in the frozen mixed vegetables and cook for 3–4 minutes until heated through.

Roll out the pie crusts and cut circles to fit the muffin cups.

Place circles into the muffin cups, fill with the meat mixture, and top with shredded cheddar cheese.

Cover filled pies with smaller circles of dough, sealing the edges and cutting steam vents on top.

Brush the pies with a beaten egg and bake for 20–25 minutes until golden brown.

Let cool for 5 minutes in the tin before serving.