STEAK, POTATO, AND LEEK PIES

Steak, Potato, and Leek Pies image

Provided by GinaS

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

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)

Steps:

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.