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Individual Southwestern Beef Pot Pies

Make these tasty cheese cornbread topped pot pies to freeze and eat later.

Pot Pie Recipes from AlansKitchen.comMakes 6 servings

Preparation time: 30 min
Baking time: 1 hr

Ingredients:

  • Pastry Ingredients:

    • 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

  • Filling Ingredients:

    • 1 - Tablespoon Butter

    • 1/2 - pound top round steak, cut into 1/2-inch pieces

    • 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

  • Topping Ingredients:

    • Sour cream, if desired

    • Cheddar Cheese, shredded, if desired

Directions:

Preheat oven to 350 F.

  1. 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.

  2. 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 minutes).

  3. 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.

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