Pequeñas Empanadas Del Chile Con Carne

(Chile Con Carne Pot Pies With Acorn Squash & Corn)

4 batches (enough for 2 full pies or six traditional sized pot style pies, 4 crusts) pie crust.
4 tablespoons olive oil
1 cup diced celery
1 cup diced onion
4 cloves of garlic, minced
3 or 4 long green chiles, chopped
1 red bell pepper chopped
1/2 acorn squash skinned and chopped
1 1/2 cups corn kernals, fresh or frozen
2 pounds beef steak - your choice of cut - I used "stir fry" meat cubed or sliced, your preference
1/2 - 1 cup of heavy cream - to desired thickness of chile
2 tablespoons of honey
1/4 cup mild new mexico chile powder (or hot if you like)
1 tablespoon cumin

Preheat oven to 425°.
Set a 4 quart pan with 4 cups of water to boil.
Butter 6 small single serving spring form pans.
On a lightly foured surface roll out 6 - 6 inch crusts and 6 - 7 inch crusts in roughly circular shapes from the pie dough.
quickly line the buttered spring form pans with the larger (7 inch) crusts bringing the edge of the crust to the top of the pan and forming a lip over the side.
set out remaining 6 inch crusts on a baking sheet lined with wax paper and chill pans and crust until ready to fill.
Add squash to water and boil for ten minutes.
Add oil to pan over medium high heat and saute garlic until it begins to brown.
Add onion and celery and saute until they begin to soften, about 3 - 5 minutes.
Add cubed or sliced steak and cook until brown.
Add corn, chile powder, and ground cumin seed and stir in.
Salt to taste.
Add heavy cream and honey and stir mixture until it begins to boil.
Strain squash and add to chile.
let mixture simmer for 5 minutes and remove from heat.
Fill chilled pie crusts 1 at a time with hot chile and cover with top crust pressing the edge dough on to the overlapped dough in the pan. Place each pie in the open over as soon as it is complete
Bake for 20 to 25 minutes or until crust is golden brown.