Preheat your oven to 375°F. Grease a 12-cup muffin tin with cooking spray or butter.

Heat olive oil in a skillet. Add chopped onion and cook until soft and slightly golden.

Stir in garlic and diced carrots. Cook for two minutes until fragrant and slightly tender.

Add ground beef to the skillet. Cook until browned. Break it apart with a spoon.

Mix in salt, pepper, paprika, thyme and Worcestershire sauce. Stir well for even flavor.

Add tomato paste and beef broth. Stir everything together until the mixture becomes thick.

Mix in frozen peas. Cook for two more minutes. Remove from heat and cool slightly.

Roll out pie crusts on a lightly floured surface. Cut circles large enough for muffin cups.

Press each dough circle into muffin cups. Make sure the dough reaches the sides.

Spoon the meat mixture into each pie crust. Do not overfill the cups.

Cut smaller dough circles for pie tops. Place them over each pie and seal edges.

Whisk egg with water. Brush the tops for a golden baked finish.

Bake for 25 to 30 minutes until the crust turns golden brown and crispy.

Let the pies cool for 10 minutes before removing them from the muffin tin.