Individual Southwestern Beef Pot Pies
Individual Southwestern Beef Pot Pies Image

Individual Southwestern Beef Pot Pies

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

6
servings
30 min
PREP TIME
1 hr 30 min
TOTAL TIME

Ingredients

Pastry

1 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon sugar

1/3 cup Land O Lakes® Butter softened

6 to 7 tablespoons cold water

Filling

1 tablespoon Land O Lakes® Butter

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

2 (3/4-ounce) slices Land O Lakes® Deli American quartered

1 tablespoon ground cumin

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine 1 cup flour, cornmeal and sugar in bowl; 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; refrigerate.

  3. STEP 3

    Melt 1 tablespoon butter in 10-inch skillet until sizzling; add steak pieces. Cook over medium-high heat 2-4 minutes or until browned. Reduce heat to medium. Add 2 tablespoons flour; stir to coat steak pieces. Add broth, continue cooking 3-5 minutes or until steak pieces are no longer pink and sauce thickens and comes to a boil. Stir in all remaining filling ingredients. Continue cooking 3-4 minutes or until heated through.

  4. STEP 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; loosely cover with aluminum foil. Bake 30 minutes. Uncover; continue baking 30-35 minutes or until crust is light golden brown.

Tip #1

- 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.

Tip #2

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.

Nutrition

430Calories
18Fat (mg)
70Cholesterol (mg)
880Sodium (mg)
49Carbohydrates (g)
7Dietary Fiber
22Protein (g)

Reviews

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  December 05, 2011

I assembled this casserole and thought it seemed to have to little fluid. I added a little more broth. In hind sight I should have gone with my first instinct that this was going to be too dry, and it was. Has a great flavor. I will make again and without hesitation add more broth.

— says sheila
Helpful?
  November 07, 2010

This is a delicious recipe.. Quick and easy and super tasty, I will be making this often this winter!

— says Anonymous
Helpful?
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