Saucy Steak Pocket Pies A1 Recipes

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POCKET PIES



Pocket Pies image

Provided by Alton Brown

Categories     dessert

Time 3h10m

Yield 10 to 15 pies or 8 to 10 toaster pastries

Number Of Ingredients 18

9 1/2 ounces all-purpose flour, approximately 2 cups
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 1/2 ounces shortening, approximately 6 tablespoons
3/4 cup milk
1 egg mixed with 1 to 2 teaspoons water
Vegetable, canola oil or butter, for frying
Curried Mango Filling, recipe follows
Chocolate Filling, recipe follows
4 mangos, peeled and diced, approximately 2 cups or 12 ounces
1/2 cup brown sugar
1/2 cup cider vinegar
2 teaspoons curry powder
1/4 cup freshly squeezed lime juice
2 1/2 cups sugar
1/4 cup plus 1 tablespoon cocoa powder
Pinch kosher salt
10 ounces unsalted butter, room temperature

Steps:

  • In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
  • Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
  • To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
  • To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
  • To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
  • To make toaster pastries:
  • Preheat oven to 350 degrees F.
  • Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
  • Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
  • Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
  • For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
  • Yield: enough for 10 to 15 pies
  • Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
  • For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
  • Yield: enough for 10 to 15 pies

SAUCY SKILLET STEAKS



Saucy Skillet Steaks image

These juicy ribeye steaks couldn't be easier. I prefer steak, but I've also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat or fish you have. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 beef ribeye steaks (3/4 inch thick and 8 ounces each)
1/4 cup butter
1 large onion, chopped
4 garlic cloves, minced
1/3 cup beef broth
2 tablespoons Dijon mustard
Salt and pepper to taste
1 tablespoon minced fresh parsley

Steps:

  • Heat a large nonstick skillet over medium heat. In batches, brown steaks, 1-2 minutes on each side. Remove from pan; set aside., In same skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in broth., Return steaks to pan; cook 4 minutes. Brush tops with mustard; turn and cook until steaks reach desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-6 minutes longer. Season with salt and pepper to taste; sprinkle with parsley.

Nutrition Facts : Calories 628 calories, Fat 48g fat (22g saturated fat), Cholesterol 165mg cholesterol, Sodium 479mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.

STEAK SAUCE A-1 STEAK SAUCE



Steak Sauce A-1 Steak Sauce image

If a steak is good it doesn't need any sauce -- just some garlic butter and a dusting of salt is best. Anything else -- even my favorite BBQ sauce -- just covers up the real taste.

Provided by Timothy H.

Categories     Sauces

Time 17m

Yield 1 cup

Number Of Ingredients 8

1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 tablespoon bottled grated orange peel
2 tablespoons Heinz ketchup
2 tablespoons Heinz Chili Sauce

Steps:

  • 1. Bring to a boil for 2 minutes stirring.
  • 2. Remove from heat. Allow to cool to lukewarm.
  • 3. Put mixture in a blender till it is pureed. Pour in bottle.
  • 4. Cap tightly and refrigerate to use within 90 days.

SAUCY PAN STEAK



Saucy Pan Steak image

Thick, juicy T-bone steaks get the magnificent sauce they deserve in this simple skillet recipe.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 2 servings

Number Of Ingredients 10

2 tsp. olive oil
1 onion, sliced
1 portobello mushroom, sliced
1/2 tsp. ground black pepper
2 beef t-bone steaks (1 lb.), 1/2 inch thick
1 cup fat-free reduced-sodium beef broth
3 Tbsp. A.1. Original Sauce
2 Tbsp. brown sugar
2 Tbsp. flour
1 cup hot mashed potatoes

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add onions and mushrooms; cook 6 to 8 min. or until tender, stirring occasionally. Remove from skillet.
  • Rub pepper onto both sides of steaks. Add to skillet; cook 4 min., turning after 2 min. Meanwhile, whisk broth, A. 1., sugar and flour until blended.
  • Top steaks with cooked vegetables. Add broth mixture; cover. Cook on medium-low heat 7 to 8 min. or until steaks are medium doneness (160ºF) and sauce is thickened. Serve with potatoes.

Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g

SAVORY CHICKEN POCKET PIES



Savory Chicken Pocket Pies image

These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 10 pocket pies

Number Of Ingredients 11

1 3-pound chicken (to get 1 heaping cup of shredded meat; you can freeze remainder for other recipes)
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (from the reduced poaching liquid)
1/4 cup grated Parmesan cheese
Cream Cheese Pastry Dough
1 large egg, for egg wash

Steps:

  • Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
  • To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
  • Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
  • To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
  • Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

CHEESY POTATO PIE



Cheesy Potato Pie image

Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 lb. lean ground beef
1 onion, chopped
1/3 cup A.1. Original Sauce
2 cups hot mashed potatoes
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
  • Mix potatoes and cheese; spread evenly over meat mixture.
  • Bake 12 to 15 min. or until heated through (165°F).

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

STEAK POT PIE



Steak Pot Pie image

When I was growing up, Mom let us pick our birthday meals. This one was a frequent choice. I made sure to copy down the recipe to use in my own home years later.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 pound beef top round steak, cut into 1/2-inch cubes
1 small onion, sliced and separated into rings
2 tablespoons canola oil
1-1/2 cups beef broth
1 cup cubed cooked potatoes
CRUST:
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold butter
3 tablespoons shortening
2 to 3 tablespoons cold water
1 teaspoon milk

Steps:

  • In a large resealable plastic bag, combine the flour, salt, pepper and paprika; add beef, a few pieces at a time. Seal bag and shake to coat. , In a large skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is tender. , Uncover; stir in the potatoes. Cook until heated through. Spoon meat mixture into a greased 7-in. pie plate or 2-cup baking dish., For the crust, in a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Roll out pastry to fit baking dish. Use a small cookie cutter to cut a shape in the center of the pastry; place pastry over meat mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Brush with milk. , Bake at 375° for 35-40 minutes or until pastry is lightly browned on edges.

Nutrition Facts :

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Top Asked Questions

How do you cook A1 sauce on a steak?
bottle A.1. Original Sauce AMT. PER SERVING % DAILY VALUE Place steaks in ziploc storage bag. Dump A1 sauce into ziploc storage bag until steaks are covered. Zip bag so that there is very little air in there. Make sure the A1 sauce soaks into the steaks good and let it marinate for about 5 to 10 minutes.
What is in A1 Steak Sauce?
What is in A1 Steak Sauce? A1 Steak Sauce is a mix of a lot of different flavors you wouldn’t expect including raisins, balsamic vinegar, Worcestershire sauce, ketchup, dijon mustard, orange and more. You can certainly make a homemade steak sauce without Worcestershire, a good example of it would be a Heinz 57 Steak Sauce recipe.
How do you use A1 Steak sauce instead of ketchup?
Add a few tablespoons of the sauce to your ground meat mixture for a subtle flavor boost, or use it on top of the entire loaf in place of ketchup or barbecue sauce. What is a substitute for A1 steak sauce?
How to cook skirt steak in A1 marinade?
Step 1. Cut the skirt steak in half. Place the steak in a dish and pour in the A1 marinade. Cover the steak and marinate in the refrigerator for at least 3 hours or overnight. Drain the steak and discard the excess marinade. Pat the steak dry with paper towels.

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