INDIVIDUAL SOUTHWESTERN BEEF POT PIES Make these tasty cheese cornbread topped pot pies to freeze and eat later. Preparation time: 30 min Baking time: 1 hrs Yield: 6 servings Pastry Ingredients: | 1 | | cup all-purpose flour | | 1/2 | | cup cornmeal | | 1/3 | | cup LAND O LAKES® Cheddar Cheese, finely shredded | | 1 | | tablespoon sugar | | 1/3 | | cup LAND O LAKES® Butter, softened | | 6 to 7 | | tablespoons cold water | Filling Ingredients: | 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 | | 1 | | tablespoon ground cumin | Topping Ingredients: | | Sour cream, if desired | | | LAND O LAKES® Cheddar Cheese, shredded, if desired | Heat oven to 350°F. Combine 1 cup flour, cornmeal, cheese and sugar in medium 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.
Meanwhile, melt 1 tablespoon butter in 10-inch skillet until sizzling; add steak pieces. Cook over medium-high heat until browned (2 to 4 minutes). Reduce heat to medium. Add 2 tablespoons flour; stir to coat steak pieces. Add broth, continue cooking until steak pieces are no longer pink and sauce thickens and comes to a boil (3 to 5 minutes). Stir in all remaining filling ingredients. Continue cooking until heated through (3 to 4 minutes).
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 for 30 to 35 minutes or until crust is light golden brown. Serve with sour cream and cheese, if desired.
Recipe Tip 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.
MAKE AHEAD
Want a quick supper with not a lot of fuss? 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 Facts (1 serving): Calories: 420, Fat: 17g, Cholesterol: 6mg, Sodium: 800mg, Carbohydrates: 51g, Dietary Fiber: 7g, Protein: 19g
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