Preheat oven to 350F (175C).

In a bowl, combine 1 cup flour, cornmeal, and sugar; mix well.

Incorporate 1/3 cup softened butter using a fork until the mixture resembles coarse crumbs.

Gradually add cold water and mix until a dough ball forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Melt 1 tablespoon of butter in a 10-inch skillet over medium-high heat.

Add steak pieces and cook for 2-4 minutes, or until browned.

Reduce heat to medium.

Sprinkle 2 tablespoons of flour over the steak; stir to coat.

Pour in beef broth and cook for 3-5 minutes, stirring occasionally, until the steak is no longer pink and the sauce thickens.

Add black beans, corn, salsa, chili powder, and cumin to the skillet.

Continue cooking for 3-4 minutes, or until heated through.

Divide the refrigerated pastry dough into 6 equal portions.

On a floured surface, pat each dough piece into a 4-inch circle.

Spoon approximately 2/3 cup of the beef mixture into each of 6 (12-ounce) custard cups or oven-safe dishes.

Place a dough circle over each filled dish.

Cut several slits in the top of each crust with a sharp knife to allow steam to escape.

Arrange the pies on an ungreased baking sheet and loosely cover with aluminum foil.

Bake for 30 minutes.

Remove the foil and continue baking for 30-35 minutes, or until the crust is golden brown.

Remove from oven and allow to cool slightly before serving.