Steak, Potato, and Leek Pies |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Another for safekeeping. Hope you enjoy it. Ingredients:
3 tablespoons butter, divided |
2 (6 ounce) beef tenderloin steaks (each about 1 inch thick) |
1 3/4 cups peeled red potatoes, 1/3 inch cubes (10 to 12 ounces) |
1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium) |
1/2 teaspoon dry mustard |
1 tablespoon steak sauce |
2 large green onions, chopped |
4 refrigerated pie crusts, room temperature (two 15-ounce packages) |
1 egg, beaten to blend (for glaze) |
Directions:
1. Melt 1 tablespoon butter in medium skillet over medium-high heat.
2. Sprinkle steaks with salt and pepper.
3. Add steaks to skillet and cook until medium-rare, about 4 minutes per side.
4. Transfer steaks to plate.
5. Cut steaks into 1/2-inch cubes.
6. Melt remaining 2 tablespoons butter in same skillet.
7. Add potatoes, leeks, and dry mustard.
8. Stir 1 minute.
9. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes.
10. Return beef and any accumulated juices to skillet.
11. Add steak sauce and sauté 2 minutes.
12. Remove skillet from heat.
13. Mix in green onions.
14. Season filling to taste with salt and pepper.
15. Cool completely.
16. Preheat oven to 400°F.
17. Unfold crusts on work surface.
18. Cut each crust into 2 pieces along center fold.
19. Brush dough with egg.
20. Place 1/2 cup filling on half of each piece.
21. Fold plain dough over filling; seal edges.
22. Brush pies with more egg; arrange on 2 baking sheets.
23. Bake pies 15 minutes.
24. Reverse sheets.
25. Bake until crust is golden and filling is heated through, about 10 minutes.
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