Best Steak Potato And Leek Pies Recipes

Steak, Potato, and Leek Pies image

Provided by Lindsay McDougal

Yield Makes 8

Number Of Ingredients 9

3 tablespoons butter, divided
2 6-ounce beef tenderloin steaks (each about 1 inch thick)
1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (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 (two 15-ounce packages), room temperature
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.

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.