Steak, Potato, and Leek Pies

"Just found this on the Epicurious website and it looks heavenly. Another for safekeeping. Hope you enjoy it!"
 
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Ready In:
55mins
Ingredients:
9
Serves:
8
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ingredients

  • 3 tablespoons butter, divided
  • 2 (6 ounce) beef tenderloin steaks (each about 1 inch thick)
  • 1 34 cups peeled red potatoes, 1/3 inch cubes (10 to 12 ounces)
  • 1 12 cups chopped leeks (white and pale green parts only; about 2 medium)
  • 12 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)
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directions

  • 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.

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RECIPE SUBMITTED BY

After many many years of having a houseful of kids, I'm now cooking for one (sometimes 2 when my teen finds his way home). It's actually quite a challenge and it's a good thing I like leftovers!
 
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