Mini-beef Pot Pie

Total Time: 1 hr 19 mins Preparation Time: 1 hr 4 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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 350°f bake for 10-12 minutes.
• 16 let sit for 10 minutes.