Make these tasty cheese cornbread topped pot pies to freeze and eat later.
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Pastry
1 cup all-purpose flour
12 cup cornmeal
1 tablespoon sugar
13 cup Land O Lakes® Butter, softened
6 to 7 tablespoons cold water
Filling
1 tablespoon Land O Lakes® Butter
12 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
12 cup salsa
1 tablespoon chili powder
2 (3/4-ounce) slices Land O Lakes® Deli American, quartered
1 tablespoon ground cumin
STEP 1
Heat oven to 350°F.
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.
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.
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.
- 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.
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.
- 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.
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