Beef Pot Pies With Spring Vegetables

• 2 cups all-purpose flour
• 34 teaspoon salt
• 13 cup canola oil
• 6 tablespoons ice water
• 2 tablespoons minced fresh chives
• 2 teaspoons canola oil
• 1 lb beef top sirloin steak, trimmed of fat and cut into 1-inch pieces
• 1 tablespoon tomato paste
• 2 12 cups low sodium beef broth, divided
• 6 small new potatoes, quartered
• 1 cup diced carrot
• 1 cup white pearl onion (fresh or frozen,thawed)
• 1 cup sliced button mushroom
• 1 teaspoon kosher salt
• 12 teaspoon black pepper
• 14 cup cornstarch
• 12 cup cold water
• 1 cup fresh peas (or halved snow peas)
• 14 cup minced fresh parsley
• 1 egg white, beaten

1. Preheat oven to 450.
2. Stir together the flour, salt, 1/3 cup oil, ice water, and chives in a bowl for the crust; mix until the flour is wet.
3. Gather dough into a ball (mixture will be crumbly) and place between 2 sheets of parchment paper; roll into an 1/8-inch thick circle (wide enough to cut out 4 crusts).
4. Place 4 ovenproof bowls (12-14 oz.
5. capacity) upside down on dough.
6. Cut around bowls with a paring knife to form the crusts.
7. Refrigerate dough circles and scraps while preparing the filling.
8. Heat 2 teaspoons oil in a large pot over med-high heat.
9. Sear beef in oil, stirring often, until the beef browns all over.
10. Add in tomato paste; cook 1 minute.
11. Deglaze the pot with 1/2 cup broth, scraping up browned bits.
12. Add the remaining 2 cups broth, potatoes, and carrots; simmer 5 minutes.
13. Add pearl onions, mushrooms, salt, and pepper; return to a simmer.
14. Whisk together the cornstarch and cold water; stir into the soup until thickened, about 2 minutes.
15. Remove from heat; stir in peas and parsley.
16. Ladle filling into ovenproof bowls, placing about 1 1/2 cups in each.
17. Place 1 dough circle over each bowl; crimp edges with a fork.
18. Cut shapes from dough scraps to decorate tops of pot pies.
19. Brush egg white over dough circles; place pies on a baking sheet.
20. Bake pies until crusts are golden and filling is bubbling, 20 minutes.
21. Remove pies from oven; crack crusts with a fork, and let pies rest 15-20 minutes before serving to allow filling to cool and thicken.

flour, salt, canola oil, water, fresh chives, canola oil, beef top sirloin steak, tomato paste, beef broth, new potatoes, carrot, white pearl onion, button mushroom, kosher salt, black pepper, cornstarch, cold water, fresh peas, parsley, egg

Taken from www.food.com/recipe/beef-pot-pies-with-spring-vegetables-478267 (may not work)