Like most things contained in pastry, these mini pies freeze really well. They are soooo good, too.
Mini Beef and Potato Pies
1 lb ground beef
1 small onion, finely diced
1 T. minced garlic
3 potatoes, peeled and diced
1/2 c. carrot, diced
1 bay leaf
2 T. oil
2 T. flour
1 c. chicken broth
1 egg
Cook meat, onion and garlic in oil. Sprinkle with flour. Add chicken broth. Simmer 15 minutes. Add carrot, potato and bay leaf. Simmer 15-25 minutes, stirring, until potato is cooked.
Pie Crust (you could also use the premade dough)
1/2 c. butter
2 c. flour
1 T. sugar
1 t. salt
6-8 T. cold water
Mix all ingredients together. Roll the dough out and cut into 6 inch circles. Put each circle in a muffin cup and fill with meat mixture. Top with 4 inch circles of dough. Brush egg on top of dough.
Bake 30 minutes at 350.
