Preheat oven to 425°F.

In a medium saucepan, melt butter; add onion and cook over medium-low heat until tender.

Blend in flour to make a light roux. Once the flour is fully incorporated, add 1/2 teaspoon salt, pepper, garlic, paprika, and thyme. Mix well.

Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened, roughly 2-3 minutes.

Once the mixture is thickened, fold in the tuna, vegetables, Worcestershire sauce, and cheese. Season to taste.

Roll out the pie dough to about 1/16 of an inch in thickness. Using a bowl as a die, cut the dough into rounds. Cut as many as you can, then combine the dough and roll out again. One pie dough should make six 4-inch diameter rounds. Roll out three of the rounds to 8 inches in diameter. Place the rolled out rounds in the muffin pan.

Divide the mixture evenly between the three pie shells. Top with the remaining 3 rounds. Slice a few vents into the tops of the pies.

Place the baking dish on a baking sheet in the oven. Bake for 25 to 30 minutes, or until crust is browned and mixture is bubbly.

Gently flip the pies out onto a cutting board. There is enough butter in these to make them slide right out. If you feel a little sticking, run a butter knife around the edges.

Eat and enjoy!