Braised Beef & Ale Pot Pie

YOU WILL NEED: For Crust

•          1 egg, beaten *optional – or substitute for 2 tablespoons additional water*
•          1 cup butter, frozen
•          ½ cup ice water
•          1 teaspoon white vinegar

YOU WILL NEED: For Pot Pie Filling& braising

•          Vegetable oil for the pan
•          2 cups beef cubes
•          2 cups frozen vegetables (peas, corn, carrots go great!)
•          1 to 2 potatoes, chopped finely
•          2 to 3 cups water (if using an ale use 1 ½ cups ale and 1 ½ cups water)
•          1/4 cup butter

DIRECTIONS: For Your Crust

1.     In a separate bowl, beat your egg.  Add your ice, water and vinegar to your egg and mix together. Set aside 
2.     Remove 2 clear pouches found inside your bag. Set them both aside
3.     Empty contents found directly inside your pouch into the bottom of a separate large bowl 
4.     Grate your frozen butter into the bowl
5.     Using a pastry blender or 2 forks, blend your butter into your dough mix until it resembles coarse crumbs.  
6.     Mix your ice water mixture. SLOWLY add your ice water mixture 2 tablespoons at a time and blend after each addition until your mixture forms a dough (your dough may be slightly sticky) 
7.     On a lightly floured surface, cut dough into 2 equal sized portions and roll each portion out into a 9” round (the size of your pie plate) 
8.     Lay one of your rounds on the bottom of your pie plate and crimp the top of your dough with the tines of a fork against the pie plate rim. Refrigerate your pie dish and the 2^nd round of dough (your top) until ready to fill.

For Braising + Pot Pie Filling

1.     Empty contents of SMALL clear bag onto a large clean plate. Add your beef cubes to your plate and toss to coat. Dust off any excess from your beef cubes
2.     In a large pot or tall sided skillet on medium high heat, add your vegetable oil. Let your pan get HOT and then add your beef cubes to your pan. Working quickly, brown your beef on all sides.
3.     Reduce heat to low heat and melt butter. Empty contents of your secondclear unlabeled bag into the butter and beef and whisk quickly. Using your whisk or a spoon, scrape the bottom of your pot to pull up the bits of braising flavor pieces.
4.     Pour your water(or ale) on top starting with 2 cups.  Whisk until all lumps are removed and bring to a boil.  Reduce to simmer. 
5.     Add your vegetables and potatoesand continue to stir your mix. Add additional water for a thinner gravy.  Simmer with your mixture (with lid on) for 45 minutes, stirring occasionally and adding more water to reach your desired gravy consistency.  We recommend using ¼ cup water or ale at a time when adding to your pot pie gravy
6.     Preheat oven 375 degrees F. 
7.     Pour your beef mixture into your pie pan and top your mixture with your 2nd dough disk. 
8.     Crimp the edges and make 2 knife marks in the center to allow for air to escape.  Brush top of dough with a lightly beaten egg for a pretty golden brown top
9.     Bake for 40 - 50 minutes until your pies are golden brown