After making the pie crust from the link in the prior page, be sure to let it rest at least 30 minutes in the fridge before you assemble the pies.
Instructions
- Preheat the oven to 400°F. Line two- three baking sheets with parchment paper.
- Heat a large dutch oven to high heat. Pour in your olive oil then add the meat cooking for 2-3 minutes and stirring often to prevent the meat from burning. Turn down the temperature to medium high heat, add your onions, garlic, rosemary, and thyme and cook until the onions begin to turn translucent 3 minutes.
- Turn down the temperature to medium, sprinkle the flour over the meat and onions. Stir, making sure the flour has coated the meat and onions. Pour in the brown beef stock and Worcestershire sauce. Add the Yukon potatoes, carrots and corn at this points. If using home made stock, season the mixture with salt and pepper (if using canned stock only season with pepper at this point).
- Cover your pot and turn down the temp to low allowing the liquid to gently simmer for 12 minutes.
- Turn off the heat, pour in the peas and stir the peas into the mixture. At this point adjust your seasoning with salt and pepper. Allow the entire mixture to cool to room temp (roughly 30-45 minutes). Place in the fridge to cool completely (roughly 45 minutes to an 1 hour).
- While the filling is cooling, make our pie crust.
- After the pie crust has rested. Roll out the dough on a lightly floured surface to a 1/4 inch thickness. Using a 3 1/2 to 4 inch ring mold cut out 5-6 circles of dough. Roll out the dough again and repeat the process until all of the dough is used.
- Depending on the number of circles you have take half of them and scoop 1 to 1 1/2 tablespoons of filling on half of the rounds leaving a 1/2 inch border.
- Whisk your egg, then use a pastry brush to brush the egg wash on the 1/2 inch exposed dough. Place another circle on top of the circle with filling. Pinch the two dough pieces together or use a fork to seal the edges together.
- Place your pies on the parchment paper lined sheet pans and bake on 4oo°F for 15-20 minutes or until golden brown.
Photo source: QVC
