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1
Heat oven to 350F.
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2
Combine 1 cup flour, cornmeal and sugar in bowl; stir to mix.
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3
Stir in 1/3 cup butter with fork until mixture resembles coarse crumbs.
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4
Stir in enough water just until dough forms a ball.
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5
Wrap in plastic food wrap; refrigerate.
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6
Melt 1 tablespoon butter in 10-inch skillet until sizzling; add steak pieces.
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7
Cook over medium-high heat 2-4 minutes or until browned.
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8
Reduce heat to medium.
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9
Add 2 tablespoons flour; stir to coat steak pieces.
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10
Add broth, continue cooking 3-5 minutes or until steak pieces are no longer pink and sauce thickens and comes to a boil.
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11
Stir in all remaining filling ingredients.
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12
Continue cooking 3-4 minutes or until heated through.
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13
Divide pastry dough into 6 equal parts.
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14
Pat each piece of dough on floured surface into 4-inch circle.
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15
Place about 2/3 cup filling into each of 6 (12-ounce) custard cups or ovenproof bakeware.
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16
Place dough circles over filled dishes.
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17
Cut several slits in top of crust with sharp knife.
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18
Place pies onto ungreased baking sheet; loosely cover with aluminum foil.
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19
Bake 30 minutes.
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20
Uncover; continue baking 30-35 minutes or until crust is light golden brown.
