Beef Pot Pies With Spring Vegetables

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/3 cup canola oil
• 6 tablespoons ice water
• 2 tablespoons minced fresh chives
• 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 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 , beaten

Recipe

• 1 preheat oven to 450°.
• 2 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.
• 3 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).
• 4 place 4 ovenproof bowls (12-14 oz. capacity) upside down on dough.
• 5 cut around bowls with a paring knife to form the crusts.
• 6 refrigerate dough circles and scraps while preparing the filling.
• 7 heat 2 teaspoons oil in a large pot over med-high heat.
• 8 sear beef in oil, stirring often, until the beef browns all over.
• 9 add in tomato paste; cook 1 minute.
• 10 deglaze the pot with 1/2 cup broth, scraping up browned bits.
• 11 add the remaining 2 cups broth, potatoes, and carrots; simmer 5 minutes.
• 12 add pearl onions, mushrooms, salt, and pepper; return to a simmer.
• 13 whisk together the cornstarch and cold water; stir into the soup until thickened, about 2 minutes.
• 14 remove from heat; stir in peas and parsley.
• 15 ladle filling into ovenproof bowls, placing about 1 1/2 cups in each.
• 16 place 1 dough circle over each bowl; crimp edges with a fork.
• 17 cut shapes from dough scraps to decorate tops of pot pies.
• 18 brush egg over dough circles; place pies on a baking sheet.
• 19 bake pies until crusts are golden and filling is bubbling, 20 minutes.
• 20 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.