1 1/2 pounds Beef Chuck Roast -or- other stew cuts. You can also just sub leftover cubed roast.
1 cup Beef Broth
Salt and pepper to taste
1 cup Frozen Peas, thawed
2 Carrots, peeled and diced
2 Tablespoons Butter
1 small or 1/2 medium to large White or Yellow Onion, diced
2 Tablespoons Flour
2 Tablespoons Heavy Cream
2 Tablespoons Parsley, chopped
Fat of Choice Pastry, or any other double crust sized pie crust recipe or ready-to-bake crusts
FOR THE BEEF:
Cook beef with broth, salt and pepper on high in the Instapot for 55 minutes and allow for natural pressure release -or- roast covered in the oven at 275 degrees for 2-3 hours, start checking for tenderness after 2 hours.
You can also use any diced ready made roast or pan sautéed ground beef, to cut cooking time.
Shred or dice roast and allow to cool in juices. Then strain broth off of meat reserving one cup of the broth for the filling.
In a small saucepan bring a cup or two of water to a boil.
Add carrots and boil for 3 minutes.
Drain carrots and set aside.
Melt butter in a skillet over medium heat.
Add onions and sauté until translucent.
Add in flour into onions, stir, cooking for 1-2 minutes longer.
Stir in reserved one cup of beef broth and cook until thick.
Cut heat, stir in reserved carrots, beef, peas, parsley and cream into thickened broth and onions.
Add additional salt and pepper to taste.
Pre-heat oven to 425.
Divide pastry dough and filling into 8 equal portions.
Roll pastry dough into rounds, squares or rectangles about 1/4" thick. I suggest laminating the pastry dough for additional flakiness, but it is not required.
To laminate dough:
Place 1/8 portion of filling on one half of rolled pastry.
Fold pastry and crimp edges to seal.
Place onto a parchment or other baking mat lined baking sheet.
Beat one egg with 1/2 Tablespoon of water to make egg wash.
Brush prepared pasties with egg wash.
Cut vents in each with a knife.
Sprinkle with salt and pepper.
Bake in oven for 30 minutes.
Makes 4-8 servings