Steak, Potato and Leek Pies
Ingredients
Instructions
Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes.
Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets.
Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.
Makes 8.
Source: Bon Appétit
May 2004
Lindsay McDougal, Corona, CA
Too Busy To Cook?
*Note: When I make this, I use HP Sauce, which for anyone who doesn't know, is a British product tastes a bit different than actual steak sauce (however they are similar). - ~kat
Here is a review that went with it for references on what may need to change:
A Cook from Saint Louis, MO on 05/17/04
I must have cut my potatoes too large, because they needed about fifteen minutes to cook, as opposed to eight. Unfortunately, I'd already put the tenderloin back into the pot, so the meat ended up being very rubbery. In addition, I found that the baking time needed to be extended by approximately five to seven minutes (the crusts were only just firmed at ten). The final pies were good, only I found the filling to be very dry, probably due to the meat being overcooked. Next time I make this, I will add a small amount of beef broth to the potato/leek mixture to give them a bit more flavor & salt while cooking. It's a good recipe, it just needs a bit of tweaking.
Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets.
Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.
Makes 8.
Source: Bon Appétit
May 2004
Lindsay McDougal, Corona, CA
Too Busy To Cook?
*Note: When I make this, I use HP Sauce, which for anyone who doesn't know, is a British product tastes a bit different than actual steak sauce (however they are similar). - ~kat
Here is a review that went with it for references on what may need to change:
A Cook from Saint Louis, MO on 05/17/04
I must have cut my potatoes too large, because they needed about fifteen minutes to cook, as opposed to eight. Unfortunately, I'd already put the tenderloin back into the pot, so the meat ended up being very rubbery. In addition, I found that the baking time needed to be extended by approximately five to seven minutes (the crusts were only just firmed at ten). The final pies were good, only I found the filling to be very dry, probably due to the meat being overcooked. Next time I make this, I will add a small amount of beef broth to the potato/leek mixture to give them a bit more flavor & salt while cooking. It's a good recipe, it just needs a bit of tweaking.
Recipe Info
Views
159
Date
May 22, 2004
Categories
Beef Pork and Lamb