1 cup unsalted butter, cubed and kept cold until ready to use
pinch of salt
½ cup cold water
1 large egg beaten to brush on pastry
For the filling:
1 tablespoon vegetable oil
1 pound ground beef
¾ cup yellow onion, finely chopped
½ cup peas
½ cup Dynasty Brown Gravy Sauce
½ cup beef stock
Salt & pepper to taste
Directions
To make the pastry in a food processor: Add the flour, butter and salt. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in the cold water until it forms a ball. Turn the dough onto a floured surface and shape into a flat ball. Wrap in plastic wrap and refrigerate 10-15 minutes.
Preheat oven to 350°F. Butter 4-5 inch pie dishes.
Add oil to a large saucepan and heat over medium heat. Add the ground beef and break up the meat and allow to brown. Add the onions and peas, stir and cook for about 5 minutes to soften slightly. Add the Dynasty Brown Gravy Sauce and stir well, cook for 2 minutes. Stir in the beef stock. Simmer for 10 minutes until thickened and the liquid has reduced. Taste for seasoning, depending on how much salt your beef stock has, add salt and pepper to taste. Strain off any fat that comes to the surface. Transfer to a bowl using a slotted spoon and allow to cool.
Cut the dough in half and roll out onto a floured board. Cut out 4- 5 ½-inch rounds out of the pastry, or just slightly bigger than your dishes. Refrigerate or freeze any leftover dough.
Put the pastry into the dishes and smooth evenly, allowing the excess to hang over the side. Add 3 tablespoons filling into each pie dish. Brush the edges of the pastry with the egg wash.
Roll out the other half of the dough. Cut 4 more 5 ½-inch rounds. Lay each round over each pie and seal the edges with a fork.
Brush all pie tops with egg wash.
Place them onto a baking sheet and bake for 30 minutes or until golden brown. Depending on your oven.
