1 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
6 to 7 tablespoons cold water
1/2 pound top round steak, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1 cup beef broth
1 (15-ounce) can black beans, rinsed, drained
1 (11-ounce) can corn, drained
1/2 cup salsa
1 tablespoon chili powder
1 tablespoon ground cumin
- 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.
- Want a quick supper with not a lot of fuss? To make ahead, 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.