See all pies in the category:

Fireside Chile Beef Pot Pie

Recipe By: Katheryn Hanson
Year Submitted: 2024
Winner Third Place
Sponsor: Florida Beef Council

Ingredients

Pie Crust:
¾ cup cold unsalted butter 1 1/2 sticks
⅓ cup vegetable shortening such as Crisco (cold)
3 cups all-purpose flour
¾ teaspoon salt
½ cup ice cold water
For the Beef filling:
4 dried ancho chiles
5 dried guajillo chiles
4 cups beef or chicken stock
1 small onion
½ jalapeno pepper (mince for more heat)
2 teaspoons dried oregano
1 ½ teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 ½ lbs beef roast (rump or shoulder)
Salt and Pepper
3 tablespoons all-purpose flour
2 tablespoons oil
1 bay leaf
Juice from 1 lime
Cornstarch Slurry (1 Tablespoons cornstarch and 1 tablespoon water)
For the Rice filling:
1 cup basmati or jasmine rice
2 cups water
1 teaspoon salt
1 tablespoon olive oil
1 cup Oaxaca cheese, set aside
 
 
 

Directions

For the Crust:
1.      Cut the cold butter into 8 pieces.
2.      Add the flour and salt, using a pastry blender cut the butter into the flour.
3.      Add the cold shortening and continue to cut into the flour until pea size pieces form.
4.      Add the water one tablespoon at a time until the dough begins to form. It may appear slightly crumbly, continue until it forms a nice ball.
5.      Divide the dough in half. Shape into two balls and flatten into discs. Refrigerate for one hour or overnight.
6.      Remove dough from the refrigerator and let rest at room temperature for 15-20 minutes.
7.      Roll out on a well-floured surface, roll out to desired thickness and carefully place in a pie pan.
For the Beef Filling:
1.      Cut beef into ½ inch cubes. Set aside.
2.      Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
3.      Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
4.      Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
5.      Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
6.     Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
For the Rice:
1.     Place all ingredients in a rice cooker, cook until the rice and is tender.
Assemble the Pie:
1.      Cut beef into ½ inch cubes. Set aside.
2.      Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
3.      Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
4.      Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
5.      Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
6.     Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.