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Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and cook 30 seconds more.
Add the ground beef and cook until browned. Drain excess grease if needed.
Stir in the tomato paste, Worcestershire sauce, beef broth, salt, pepper, paprika, and thyme. Bring to a gentle simmer.
Add the cornstarch slurry and cook 1–2 minutes until the mixture thickens. Remove from heat and let cool slightly.
Roll out the pie crusts and cut 12 circles large enough to line the muffin cups. Press them gently into the tin.
Spoon the meat mixture evenly into each crust-lined cup.
Cut 12 smaller circles for the tops. Place over each pie and press edges together to seal. Cut a small slit in the top of each pie for steam.
Brush the tops with beaten egg.
Bake for 22–25 minutes, until golden brown and crisp.
Let cool 5 minutes before removing from the tin. Serve warm.