Beef Pot Pies With Spring Vegetables
- Ready In:
- 1hr 40mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Crust
- 2 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄3 cup canola oil
- 6 tablespoons ice water
- 2 tablespoons minced fresh chives
-
Filling
- 2 teaspoons canola oil
- 1 lb beef top sirloin steak, trimmed of fat and cut into 1-inch pieces
- 1 tablespoon tomato paste
- 2 1⁄2 cups low sodium beef broth, divided
- 6 small new potatoes, quartered
- 1 cup diced carrot
- 1 cup white pearl onion (fresh or frozen,thawed)
- 1 cup sliced button mushroom
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup cornstarch
- 1⁄2 cup cold water
- 1 cup fresh peas (or halved snow peas)
- 1⁄4 cup minced fresh parsley
- 1 egg white, beaten
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.
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