Beef Pot Pies

Besides being a delicious recipe for beef pot pie, 
this cooks up in fun little individual servings. 

I made these pot pies for a special occasion dinner party, and they were a hit with kids and adults alike. Hot-out-of-the-oven little pies, filled with hearty, savory filling and surrounded by crisp, flaky crust...what could be better on a cold evening? The individual crusts take a few extra minutes to prepare, but the results are worth it. 

Little Beef Pot Pies

Makes 12

Ingredients:

1/2 pound lean ground beef

2 and 1/2 tablespoons butter

2 and 1/2 tablespoons flour

1 and 1/2 cups beef broth

1 cup frozen mixed vegetables, thawed
1 cup cube-style frozen hash browns, thawed

salt and pepper
3 refrigerated pie crusts (or equivalent homemade), brought to room temperature

Directions:

1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan, including surface area, and set aside. In a large skillet, brown the ground beef until no longer pink. Drain and then pour beef into a large bowl. Season to taste with salt and pepper. Set aside.

2. In the same skillet over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 2 minutes. Pour in the beef broth. Bring to a boil, and then let simmer, stirring frequently, until thickened, about 5 minutes.

3. Pour vegetables, hash browns, and ground beef into skillet and mix well with broth mixture. Bring to a simmer, taste and adjust for seasonings, then cover and simmer on low while you prepare the pie crusts.

4. Unroll pie crusts onto a lightly floured surface. Cut twelve 4" circles and twelve 3" circles, rerolling scraps as necessary. Fit 4" circles into each cup of muffin tin, molding dough to fit, and raising a bit of a lip around the top.

5. Evenly divide meat mixture among dough-lined cups. You'll fill each about 3/4 full. Brush underside outer edge of one 3" round with water. Place it onto a filled cup. Pinch edges of top and bottom dough together to seal. Repeat with the rest of the cups. Cut vents in the top of each pot pie.

6. Bake for about 30 minutes or until crusts are golden brown. Remove from oven and set pan on wire rack to cool for 5 to 10 minutes. Gently remove pies from tin, running a small knife around the edges to loosen, if necessary. Refrigerate leftovers. 

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Little Beef Pot Pies may have been taken to some of these fun parties, including Metamorphosis Monday~

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