Beef Pot Pie

Directions

1. The pie crust and filling
2. For the pastry crust, in mixing bowl add flour and salt and whisk to combine add the butter and lard and with pastry cutter mix until it resembles crumbs. Add almost all the ice water, stir with fork if its moist enough it will hold together when you grab a handful if not add some more water (I always use the full amount of water) form into two disks, wrap in plastic wrap and refrigerate until ready to roll out. 3.
3. Let short ribs sit at room temperature for at least 30 minutes, in dutch oven heat a little olive oil and add the onion, celery,garlic and carrot cook until soft and onion is translucent. Add the short ribs and brown, remove the short ribs and add the tomato paste and cook until it starts to caramelize. Add the short ribs back in pot, add the wine,stock and thyme. Cover with lid slightly ajar and cook at least 4-6 hours. Sauce should be thick, reduced by more than half and ribs so tender they fall off the bone. If you notice too much of the liquid has evaporated too quickly just add a little more wine or stock to replenish. Remove the bones and thyme sprigs and cut the meat into bite size pieces, add the slurry and whisk to incorporate let cook a minute or so to thicken, add the meat and frozen peas and cook for 5 minutes. Remove from heat.

1. The Pot Pies
2. Pre heat oven to 375 degrees. Roll pie crust as thin as possible and place bottom crust in pie pans. Add the beef filling. Roll top crust (thin as possible) and place on top, seal edges I like to crimp with thumb and index finger, brush with egg wash and with knife mark the top crust with a few slashes (so steam can escape). Place on sheet pan and bake for 45-50 minutes crust will be golden brown. Remove from oven and let cool for 20 minutes before serving.