Individual Beef and Veggie Pot Pies

 

Do you have a favorite stormy weather comfort food?

When the weather turns chilly, damp, rainy or snowy there is nothing I like better than a warming bowl of soup.

Mr. OUaP loves homemade soup as well, but he loves pot pies as much or more.  I gladly oblige him! 

Containers filled and ready for their pastry topping.

I just used my favorite stew recipe, browning the meat chunks (cut a little smaller that I would for stew, and salted & peppered), then added some diced onions and minced garlic allowing them to turn translucent and tender. 

Beef stock (or broth) added to the pot to nearly cover the meat, (a splash of red wine if desired), and some sliced carrots,  and any herbs you would like... I like thyme.  I allowed it to simmer for about 30 minutes (keeping in mind that this beef was tender to begin with, so it didn't need to actually "stew".)

During the last few minutes I stirred in some diced sweet red pepper frozen peas, and frozen pearl onions.  Once all of the ingredients were heated through, I thickened the mixture with a Beurre Manié . 

  Note: Sauteed mushrooms. or other slightly cooked vegetables of your choice are also delicious additions. 

Bubbling and piping hot from the oven.

 I rolled out pastry, and cut the crust to size of each container, tracing with a sharp knife.   Brushed the bottoms ( the side of the dough that will rest upon the filling)  with a beaten egg.  I like to utilize different sizes and shapes of oven proof containers for these pies...  well ... just because I just like they way they look, not matching each other.

Ready to serve !

I pressed the edges of the dough to the container with the tines of a fork, cut a small cross in each pastry top to allow steam to escape, then brushed the tops with beaten egg.

Then placed them on a baking sheet and baked in a 425* (F) oven for 7 to 10 minutes or so until filling was bubbling and crust was nicely browned.

Ummm!  Soo Good!!

When heated through, and crust is perfectly browned, remove from oven and allow to cool for several minutes before serving.

Of course you can use this same method using all veggies, chicken, shrimp or fish in place of the beef. 

And if there happen to be any left over ~ just cover and refrigerate, when ready to eat either heat them in a 325* oven until hot (loosely cover crust with foil if it begins to brown too quickly before filling is heated through), or zap the little pie in the microwave.  (I prefer the radiant oven, because it retains most of the integrity of the delicious crust.)

If you try these little pies, I hope you love them as Mr. OUaP and I do.

So, what is YOUR favorite cold-weather comfort food?

I would love it if you would please share it with us.

I'm joining my friends at Designs by Gollum for Foodie Friday.  I hope you'll go by and see what's cooking this week.