Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°. | 2. Stir together the flour, salt, 1/3 cup oil, ice water, and chives in a bowl for the crust; mix until the flour is wet. | 3. Gather dough into a ball (mixture will be crumbly) and place between 2 sheets of parchment paper; roll into an 1/8-inch thick circle (wide enough to cut out 4 crusts). | 4. Place 4 ovenproof bowls (12-14 oz. capacity) upside down on dough. | 5. Cut around bowls with a paring knife to form the crusts. | 6. Refrigerate dough circles and scraps while preparing the filling. | 7. Heat 2 teaspoons oil in a large pot over med-high heat. | 8. Sear beef in oil, stirring often, until the beef browns all over. | 9. Add in tomato paste; cook 1 minute. | 10. Deglaze the pot with 1/2 cup broth, scraping up browned bits. | 11. Add the remaining 2 cups broth, potatoes, and carrots; simmer 5 minutes. | 12. Add pearl onions, mushrooms, salt, and pepper; return to a simmer. | 13. Whisk together the cornstarch and cold water; stir into the soup until thickened, about 2 minutes. | 14. Remove from heat; stir in peas and parsley. | 15. Ladle filling into ovenproof bowls, placing about 1 1/2 cups in each. | 16. Place 1 dough circle over each bowl; crimp edges with a fork. | 17. Cut shapes from dough scraps to decorate tops of pot pies. | 18. Brush egg white over dough circles; place pies on a baking sheet. | 19. Bake pies until crusts are golden and filling is bubbling, 20 minutes. | 20. Remove pies from oven; crack crusts with a fork, and let pies rest 15-20 minutes before serving to allow filling to cool and thicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
salt	3/4	teaspoon		-	-	-	-
canola oil	1/3	cup		642.3733	0.0	0.0	72.6667
ice water	6	tablespoons		0.0	0.0	0.0	0.0
chive	2	tablespoons	minced	1.8	0.261	0.1962	0.0438
canola oil	2	teaspoons		642.3733	0.0	0.0	72.6667
beef	1	lb	cut	537.8812	1.0396	95.9598	16.6336
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
beef broth	2 1/2	cups	sodium divided low	42.0	0.24	6.84	1.32
new potato	6		quartered	-	-	-	-
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
white pearl onion	1	cup	thawed	-	-	-	-
button mushroom	1	cup	sliced	-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
cold water	1/2	cup		0.0	0.0	0.0	0.0
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
egg white	1		beaten	17.16	0.2409	3.597	0.0561

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.