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1
For the pate brisee: Cut the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.
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2
Place the flour, salt, and sugar in a food processor and pulse to combine.
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3
Add the butter pieces to the dry mix and pulse until mixture forms coarse crumbs, about 10 to 15 seconds.
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4
Add 3 tablespoons ice water to the mixture and pulse until dough comes together and holds together when you pinch the dough between your fingers.
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5
Pour the dough out onto a cutting board and shape into a ball without overworking the dough.
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6
Divide into two balls and shape each into a flat round disk.
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7
Wrap each disk in plastic wrap and refrigerate one hour.
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8
For the steak and potato filling and pie assembly: Place the potatoes in a pot of cold water. Bring to a boil.
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9
After 10 minutes, add the carrots and cook 5 to 10 minutes more until both the potatoes and carrots are fork tender.
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10
Drain and set the vegetables aside.
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11
Melt the butter in a wide saute pan and add the onions. Cook until translucent.
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12
Sprinkle in the flour and stir and cook 5 minutes, but do not brown.
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13
Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens.
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14
Add cognac, rosemary, thyme, salt, and pepper and cook 5 more minutes.
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15
Add the beef, potatoes, carrots, and frozen peas to this sauce and mix gently.
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16
Pour mixture into a 2 quart casserole, souffle dish, or large ramekins if you're making individual potpies.
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17
Roll out the pastry dough into one large circle and place over the dish or cut the pastry to fit the individual ramekins.
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18
Press down the pastry over the edges of the dish, folding them as necessary.
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19
Fill pie plate or large ramekins with steak and potato filling.
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20
Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust.
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21
Cut a few steam vents in the pastry and bake at 425 for 35 minutes until golden brown.
