Prep: 30 mins
| Cook: 40 mins
| Extra time: 20 mins, cooling
Preheat oven to 425 degrees F. Grease 10 cups in a jumbo muffin tin.
Mix the flour, butter, shortening, and 1/2 teaspoon salt in a stand mixture until there are no large pieces of butter remaining, and the mixture resembles cornmeal. Mix in 1/2 cup cold water until the dough comes together and there are no dry spots.
Turn the dough onto a floured worksurface, and roll to 1/4-inch thick. Cut rounds out of the dough, and press into the jumbo muffin tin. Roll the remaining dough into a ball and set aside.
Place the ground beef into a large mixing bowl, and season with 1 tablespoon kosher salt, white pepper, black pepper, steak sauce, Worcestershire sauce, and cold water. Mix well with your hands until completely blended. Mix in the bread crumbs.
Divide the meat mixture evenly among the muffin cups. Roll the remaining dough 1/8-inch thick, and cut out lids for the pies. Cut a small hole in the center of the lids for a vent, then place the lids on the pies, pressing the edges to seal.
Bake in the preheated oven for 10 minutes, the reduce heat to 350 degrees F, and continue baking until golden brown, about 30 minutes more. Remove from the oven, and cool in the pan for 20 minutes before removing from the pan.