AUNTIE EM'S STEAK AND POTATO PIE

Steps:

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