Mini-Beef Pot Pie

• 21 ounces beef gravy, canned
• 1 lb london broil beef, cooked and shredded
• 16 ounces frozen bread dough, thawed, can substitute frozen ready made empanada discs
• 16 ounces frozen peas and carrots, thawed
• 1 egg, beaten for egg wash
• 1 tablespoon whipping cream

1. Place beef in baking dish, fill with enough water to cover meat.
2. Bake at 425F for 60 minutes.
3. Let beef cool.
4. Using two forks, shred beef. Set aside.
5. Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
6. Meantime, in a saucepan over low to medium heat, pour in the gravy and add the beef and whipping cream.
7. Allow beef to simmer in the gravy and absorb the flavor while veggies are cooking.
8. Once veggies are done, add to the beef and gravy mixture over low heat.
9. Roll dough out thin into 8 inch thin discs. Repeat 12 times.
10. Place the dough discs into each section of two large coated 6 cupcake pans.
11. The dough will overlap, you will need it.
12. Fill each cup with the beef gravy mixture.
13. Fold the flaps over the top of the beef mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed.
14. Repeat for all 12 pies.
15. Lower oven to 350u0b0F Bake for 10-12 minutes.
16. Let sit for 10 minutes.

beef gravy, beef, bread, carrots, egg, whipping cream

Taken from www.food.com/recipe/mini-beef-pot-pie-438684 (may not work)