Beef & Veg Mini Pot Pies
These Beef & Veggie Mini Pot Pies are not only comforting and delicious, they are adorable too! I’ll admit they take a little more time to prepare, but they are worth the extra effort. If you’re short on time, use store bought pastry dough, there are many good options on the market.
Now I know that it seems like a lot of steps. If you are organized, it really doesn’t take that long.
If you are making your dough start with that and set in the fridge to chill while you make the filling.
While the filling simmers, roll out, cut and place the dough into your tart pan, I really like this 6 well Mini Tart Pan which gives the Mini Beef & Veggie Pot Pies the nice fluted edges.
- 1 lb beef stew cut up
- 1 large carrot shredded
- 3 medium potatoes diced
- 1 small onion diced
- 1 ½ cup frozen peas
- 1 tsp salt • ¾ tsp pepper
- 1 large garlic clove minced
- ½ Tbsp Worcestershire
- 1 ¾ cup beef stock
- 1/3 cup flour
- 2/3 cup milk
- 5 Tbsp butter
- 1 egg yolk
- Pastry Ingredients List:
- 4 cups flour + extra for rolling
- 2 tsp salt
- 1 cup + 1/3 cup shortening or butter
- 10-12 Tbsp cold water
- Purchase pre-made pastry or make your own by combining flour and salt. Then cut in shortening (or butter) until crumbly. Add water a little at a time until dough is not too dry and not too wet. Wrap in plastic or place in a covered bowl. Set in refrigerator while making the pot pie mixture.
- Prepare pot pie mixture, by chopping/shredding ingredients.
- Toss beef with salt, pepper, garlic, and flour.
- Melt butter on medium-high heat and seer beef along with onion.
- Add beef stock, milk, and Worcestershire. Mix to combine.
- Stir in chopped vegetables and cook for 20 minutes.
- Roll pastry dough. Find a bowl with a circumference similar to the tart size to cut circles in the pastry. Roll the dough out a bit more after cutting the
- circle out to lay better in the tart pan. Cut circles for top and bottom of each mini pot pie.
- Add dough to the tart pan, fill with pot pie filling. Add top. Crimp edges.
- Poke two holes in the top of each and brush egg yolk on pastry tops.
- Bake at 425° for 30 minutes.