Beef Pot Pies with Irish Cheddar Crust

Step by Step

Step 1

Make the pastry: Place the cut up butter pieces in the freezer for 15 minutes to chill. Meanwhile, in the work bowl of a food processor combine flour, sugar, dry mustard, salt and cayenne pepper. Pulse to combine. After the butter has chilled, scatter the pieces over the flour mixture (still in the food processor), along with the cheddar. Pulse about 10 times. Sprinkle half the ice water over the dough, pulse about 3 times, repeat with remaining water, pulsing 3 more times. Pinch the dough to check if it sticks together, if not add a tablespoon or two more ice water, until it comes together. Dump the mix in a large bowl and press it together to form the dough. Divide dough in half, shaping each into a 4-inch disk. Wrap each piece in plastic wrap and refrigerate at least an hour.

Step 2

Begin the filling: Pat the meat dry with paper towels and season with salt & pepper. Heat 2 t. oil in a large skillet over medium high heat until just smoking. Add the meat in a single layer and cook, without stirring, until the meat browns well on the underside, anywhere between 5-10 minutes (the meat will give off liquid, just let it evaporate - leave it alone!) Stir the meat and cook another couple minutes, until it looses the raw color. Remove to a plate and set aside.

Step 3

Reduce heat to medium, add the remaining 2 t. oil and the onions and carrots. Saute until softened and starting to brown, stirring occasionally, around 5 minutes. Add the garlic, thyme and marjoram, cook until very fragrant, about a minute. Stir in flour, cook and stir about a minute. Slowly add in the beef broth and water, then the meat, along with any juices left on the plate. Bring to a simmer, then reduce the heat to low, to med-low. Cover and cook, (adjusting the heat as necessary to maintain a simmer) stirring occasionally until the meat is just becoming tender, around 45 minutes. Remove from heat, add in the Dijon and parsley. Adjust seasoning with salt & pepper. Set aside to cool.

Step 4

Rolling out the crust, filling & baking the pot pies: Remove the dough from the refrigerator 10 minutes before rolling it out. Roll the dough out on a well-floured surface, large enough to cut out 3, 7-inch circles out of each half (save the scraps). Line each cup of a large-sized muffin tin with the dough. (It won't look very pretty, you just kind of have your way with it to get it pressed in there.) Refrigerate the filled tins as well as the dough scraps 15 minutes to firm back up.

Step 5

Meanwhile, preheat oven to 400 degrees. After 15 minutes and the filling has cooled down quite a bit. Divide the mixture evenly between crusts. Divide the remaining dough into 6 balls. Roll out each piece wide enough to cover the pot pies. Pinch the top and bottom crust edges together to seal, and finish the edges in whatever decorative way you like. Brush the tops with the beaten egg. Bake 35-40 minutes, rotating the pan after 20 minutes. Remove from oven & let sit 5 minutes before (carefully) removing the pot pies from the tin.

Ingredient

table salt

0.33 teaspoons 0.33 teaspoons
water

78.86 milliliters 0.33 cups 177.44 milliliters 0.75 cups
salt and pepper

6 6
egg

1 1
garlic

1 large clove 1 large clove
mustard powder

0.29 teaspoons 0.29 teaspoons
beef cubes

680.39 grams 1.5 pounds
fresh marjoram

0.05 teaspoons 0.05 teaspoons
low sodium beef broth

425.24 grams 15 ounces
ground cayenne pepper

1 dash 1 dash
onion

1 1
sugar

1 tbsp 1 tbsp
carrot

2 smalls 2 smalls
dijon mustard

0.5 teaspoons 0.5 teaspoons
fresh parsley

1.9 tbsps 1.9 tbsps
wheat flour

312.5 grams 2.5 cups 3 tbsps 3 tbsps
unsalted butter

8.11 tbsps 8.11 tbsps
fresh thyme

0.11 teaspoons 0.11 teaspoons
vegetable oil

1.32 teaspoons 1.32 teaspoons
sharp cheddar cheese

226.8 grams 8 ounces

Amount Per Serving
	Calories 719.12kcal	35.96%
	Fat 38.32g	58.96%
	Saturated Fat 19.71g	123.18%
	Carbohydrates 49.34g	16.45%
	Net Carbohydrates 46.89g	17.05%
	Sugar 3.94g	4.37%
	Cholesterol 176.09mg	58.7%
	Sodium 1064.63mg	46.29%
	Protein 42.62g	85.23%
	Selenium 64.79µg	92.56%
	Vitamin A 3798.61IU	75.97%
	Vitamin B3 11.22mg	56.12%
	Phosphorus 513.25mg	51.33%
	Zinc 6.73mg	44.9%
	Vitamin B12 2.6µg	43.27%
	Vitamin B6 0.86mg	42.98%
	Vitamin B2 0.68mg	40.19%
	Vitamin B1 0.59mg	39.02%
	Folate 138.19µg	34.55%
	Calcium 322.11mg	32.21%
	Vitamin K 32.68µg	31.12%
	Iron 5.38mg	29.88%
	Manganese 0.48mg	23.94%
	Potassium 726.8mg	20.77%
	Magnesium 58.08mg	14.52%
	Copper 0.24mg	12.08%
	Vitamin B5 1.11mg	11.11%
	Vitamin E 1.57mg	10.46%
	Fiber 2.46g	9.83%
	Vitamin C 4.46mg	5.4%
	Vitamin D 0.66µg	4.38%