Grease and flour (4) mini pie pans, each one measuring ~4”x2”. (Note: These mini springform pans work perfectly for this recipe.) Place pans on a foil-lined baking pan; set pan aside.

Using a food processor, add the flour, butter and salt. Pulse several times until a crumbly mixture forms.

Add egg yolk and 2-3 Tbsp of water; pulse until dough comes together in a ball.

Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap with plastic wrap. Refrigerate dough for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)

Using a large skillet, add olive oil and place over medium-high heat. Once hot, add short ribs and sauté for 1-2 minutes per side, or until browned.

Transfer short ribs, salt, onions, poblano peppers and chipotle peppers into slow cooker. Pour undrained crushed tomatoes on top. Cover and cook on low for 8-8½ hours (or high for 5-6 hours), or until beef is fork-tender.

Remove beef from slow cooker and place on a large cutting board. Using 2 forks, shred beef and place in a large bowl. If using bone-in short ribs, remove and discard bones. (Tip: I like to add 4-5 spoonfuls of the peppers + onions from the slow cooker to the bowl with the short ribs. This adds a ton of flavor to the finished dish! Just make sure to use a slotted spoon to strain off as much of the cooking liquid as possible.)

Using a medium saucepan, fill with water and bring to a boil over medium-high heat. Once boiling, add carrots, peas, celery, and corn; boil for 8-10 minutes.

Drain vegetables and place into bowl with the shredded beef; stir until well combined.

Meanwhile, using a medium skillet, add butter and place over medium heat. Once butter has melted, add onions; sauté for 5-6 minutes, stirring occasionally, or until onions are translucent.

Add flour, salt, ground cumin, smoked paprika and pepper to skillet; stir until well combined. Add milk and beef broth; stir until well combined. Continue cooking over medium heat, stirring often, for 5-6 minutes, or until mixture has thickened noticeably.

Transfer mixture into bowl with beef and veggies; stir until well combined. Set filling aside.

Preheat oven to 375°F.

Working on a lightly floured surface, roll each piece of dough into an 8” circle. Press one piece of dough into each of the 4 prepared pans.

Bake for 30-35 minutes, or until tops of pies are golden brown.

Let pies cool for 15 minutes before serving.