Individual Southwestern Beef Pot Pies
Make these tasty cheese cornbread topped pot pies to
freeze and eat later.
Preparation time: 30 min
Baking time: 1 hr
1 - cup all-purpose flour
1/2 - cup cornmeal
1/3 - cup Cheddar Cheese, finely shredded
1 - Tablespoon sugar
1/3 - cup Butter, softened
6 to 7 - Tablespoons cold water
1 - Tablespoon Butter
1/2 - pound top round steak, cut into 1/2-inch
2 - Tablespoons all-purpose flour
1 - cup beef broth
1 - can (15-ounce) black beans, rinsed, drained
1 - can (11-ounce) corn, drained
1/2 - cup salsa
1 - Tablespoon chili powder
1 - Tablespoon ground cumin
Preheat oven to 350° F.
In a medium bowl, combine 1 cup flour, cornmeal,
cheese and sugar. Stir to mix. Stir in 1/3 cup butter with fork until mixture
resembles coarse crumbs. Stir in enough water just until dough forms a ball.
Wrap in plastic food wrap and refrigerate. Meanwhile, melt 1 Tablespoon butter in 10-inch
skillet until sizzling and add steak pieces.
Cook over medium-high heat until browned (2 to 4
minutes). Reduce heat to medium. Add 2 tablespoons flour; stir to coat steak pieces. Add broth, continue cooking until steak pieces are
no longer pink and sauce thickens and comes to a boil (3 to 5 minutes). Stir in black bean, corn, salsa, chili powder, and
cumin. Continue cooking until heated through (3 to 4
Divide pastry dough into 6 equal parts. Pat each piece of dough on floured surface into
4-inch circle. Place about 2/3 cup filling into each of 6
(12-ounce) custard cups or ovenproof bakeware. Place dough circles over filled dishes. Cut several
slits in top of crust with sharp knife. Place pies onto ungreased baking sheet and loosely
cover with aluminum foil. Bake 30 minutes. Uncover; continue baking for 30 to
35 minutes or until crust is light golden brown. Serve with sour cream and cheese, if desired.
Alan's Kitchen Tip
For easy clean-up, use 6 (4 1/2x1 1/4-inch) foil tart
pans instead of custard cups. They can be purchased in the disposable
bakeware section of the supermarket.
MAKE AHEAD: Want a quick supper with not a lot of
fuss? Assemble these individual pot pies as directed; cover each with
aluminum foil and freeze them up to 2 months. Thaw in refrigerator for 24
hours. Bake as directed.