Corned Beef And Swiss Mini Pot Pies Recipe 445 Food

OLD FASHIONED CORNED BEEF PIE

Steps:

• Pour the flour into a medium mixing bowl and add the butter, lard, and salt. Pinch the fats and mix together with the flour until the mixture resembles fine breadcrumbs.
• Mix in the vinegar and 2 tablespoons of water, then gradually add additional water until a smooth pastry forms.
• Knead gently a few times, then shape into a disc, wrap tightly in plastic wrap, and chill for at least an hour.
• While the pastry is chilling, make the filling. Melt the butter over medium-high heat in a Dutch oven. Once the butter is bubbling, add the onion, celery, carrot, and garlic. Cook for about 5 minutes, until the vegetables have softened.
• Stir in the potatoes and cook for another 5 minutes, then mix in the crumbled corned beef until well blended.
• Pour in the beef stock, Worcestershire sauce, English mustard, and black pepper and stir until combined. Cover and bring to a boil.
• Remove the lid and allow the mixture to simmer for about 15-20 minutes, until the potatoes and vegetables are cooked through, stirring occasionally.
• Skim off any liquid that hasn't evaporated, then stir in the fresh chopped parsley.
• Pour the filling into a 9 by 13-inch cake pan and chill in the freezer for 20 minutes, stirring halfway through.
• Preheat the oven to 400 F. Beat an egg with a fork and set aside.
• Roll out the pastry on a lightly floured surface until it's a little less than 1/8 inch thick. Line the base of a 6-cup (1.5 liter) pie dish with the pastry, trimming off any excess.
• Evenly spread the cooled filling in the pastry-lined dish, then brush the edge of the pastry with beaten egg.
• Re-roll the remaining pastry and cover the pie with it. Press down the edges to seal, then trim off the excess pastry. Crimp the edges as desired, brush the top with beaten egg, and cut a few vent holes in the top.
• Bake for 45-55 minutes at 400 F, until the pastry is well browned. Cover the edges with aluminum foil if they brown too quickly.
• Let the pie stand for about 15 minutes before serving. Serve hot or cold.

CORNED BEEF AND SWISS MINI POT PIES RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. Grease or spray 8 regular-sized muffin cups with cooking spray. In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed. Bake until golden brown. Serve and enjoy!

REUBEN POT PIE

Steps:

• Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
• In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
• Top with second crust; seal and flute. Cut slits in top crust.
• Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

MINI-BEEF POT PIE

Steps:

• Place beef in baking dish, fill with enough water to cover meat.
• Bake at 425F for 60 minutes.
• Let beef cool.
• Using two forks, shred beef. Set aside.
• Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
• Meantime, in a saucepan over low to medium heat, pour in the gravy and add the beef and whipping cream.
• Allow beef to simmer in the gravy and absorb the flavor while veggies are cooking.
• Once veggies are done, add to the beef and gravy mixture over low heat.
• Roll dough out thin into 8 inch thin discs. Repeat 12 times.
• Place the dough discs into each section of two large coated 6 cupcake pans.
• The dough will overlap, you will need it.
• Fill each cup with the beef gravy mixture.
• Fold the flaps over the top of the beef mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed.
• Repeat for all 12 pies.
• Lower oven to 350°F Bake for 10-12 minutes.
• Let sit for 10 minutes.