Beef Pot Pies With Spring Vegetables

"Cuisine at Home"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 40mins
Ingredients:
20
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 450°.
  • Stir together the flour, salt, 1/3 cup oil, ice water, and chives in a bowl for the crust; mix until the flour is wet.
  • Gather dough into a ball (mixture will be crumbly) and place between 2 sheets of parchment paper; roll into an 1/8-inch thick circle (wide enough to cut out 4 crusts).
  • Place 4 ovenproof bowls (12-14 oz. capacity) upside down on dough.
  • Cut around bowls with a paring knife to form the crusts.
  • Refrigerate dough circles and scraps while preparing the filling.
  • Heat 2 teaspoons oil in a large pot over med-high heat.
  • Sear beef in oil, stirring often, until the beef browns all over.
  • Add in tomato paste; cook 1 minute.
  • Deglaze the pot with 1/2 cup broth, scraping up browned bits.
  • Add the remaining 2 cups broth, potatoes, and carrots; simmer 5 minutes.
  • Add pearl onions, mushrooms, salt, and pepper; return to a simmer.
  • Whisk together the cornstarch and cold water; stir into the soup until thickened, about 2 minutes.
  • Remove from heat; stir in peas and parsley.
  • Ladle filling into ovenproof bowls, placing about 1 1/2 cups in each.
  • Place 1 dough circle over each bowl; crimp edges with a fork.
  • Cut shapes from dough scraps to decorate tops of pot pies.
  • Brush egg white over dough circles; place pies on a baking sheet.
  • Bake pies until crusts are golden and filling is bubbling, 20 minutes.
  • Remove pies from oven; crack crusts with a fork, and let pies rest 15-20 minutes before serving to allow filling to cool and thicken.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes