Steak Potato And Leek Pies Recipes

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STEAK, POTATO, AND LEEK PIES



Steak, Potato, and Leek Pies image

Just found this on the Epicurious website and it looks heavenly. Another for safekeeping. Hope you enjoy it!

Provided by GinaS

Categories     Savory Pies

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.

Nutrition Facts : Calories 530.4, Fat 35.8, SaturatedFat 13.7, Cholesterol 68.1, Sodium 473.8, Carbohydrate 39.4, Fiber 1.7, Sugar 3.9, Protein 12.2

STEAK, POTATO, AND LEEK PIES



Steak, Potato, and Leek Pies image

Provided by Lindsay McDougal

Categories     Beef     Onion     Potato     Bake     Sauté     Lunch     Leek     Winter     Bon Appétit     California     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

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.

AUNTIE EM'S STEAK AND POTATO PIE



Auntie Em's Steak and Potato Pie image

I needed to use up some potatoes and found this recipe on msnbc.com. This is from her restaurant, and it's the best pot pie. It's so good that if you decide to leave the meat out you won't notice. It is a labor of love if you make the homemade pie crust (pate brisee), but the flaky buttery crust is half of what makes it so good. The crust recipe reminds me of my favorite pie crust recipe that calls for ice water and lemon juice. When I made the crust I filled a small cup with ice cubes and added tap water. Keep in mind, if you use salted butter you won't need salt in the dough. I didn't have any cognac for the pie filling, but I added some tequila. It cooks out anyway. INCREDIBLY EDIBLE! You'll go back for seconds and then keep nibbling on it...

Provided by AmyZoe

Categories     Savory Pies

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 cup unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3 -6 tablespoons ice water
2 lbs beef ribs, meat (already braised and pulled off the bone or use any stewing meat, but ribs have the most flavor)
4 carrots, pelled and cut in 1-inch dice
3 small russet potatoes, peeled and cut in 1-inch dice
5 tablespoons unsalted butter
1 large yellow onion, chopped
3/4 cup frozen green pea
5 tablespoons flour
1 cup beef broth
1/4 cup cognac or 1/4 cup dry red wine
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 egg
1 teaspoon water

Steps:

  • For the pate brisee: Cut the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.
  • Place the flour, salt, and sugar in a food processor and pulse to combine.
  • Add the butter pieces to the dry mix and pulse until mixture forms coarse crumbs, about 10 to 15 seconds.
  • Add 3 tablespoons ice water to the mixture and pulse until dough comes together and holds together when you pinch the dough between your fingers.
  • Pour the dough out onto a cutting board and shape into a ball without overworking the dough.
  • Divide into two balls and shape each into a flat round disk.
  • Wrap each disk in plastic wrap and refrigerate one hour.
  • For the steak and potato filling and pie assembly: Place the potatoes in a pot of cold water. Bring to a boil.
  • After 10 minutes, add the carrots and cook 5 to 10 minutes more until both the potatoes and carrots are fork tender.
  • Drain and set the vegetables aside.
  • Melt the butter in a wide saute pan and add the onions. Cook until translucent.
  • Sprinkle in the flour and stir and cook 5 minutes, but do not brown.
  • Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens.
  • Add cognac, rosemary, thyme, salt, and pepper and cook 5 more minutes.
  • Add the beef, potatoes, carrots, and frozen peas to this sauce and mix gently.
  • Pour mixture into a 2 quart casserole, souffle dish, or large ramekins if you're making individual potpies.
  • Roll out the pastry dough into one large circle and place over the dish or cut the pastry to fit the individual ramekins.
  • Press down the pastry over the edges of the dish, folding them as necessary.
  • Fill pie plate or large ramekins with steak and potato filling.
  • Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust.
  • Cut a few steam vents in the pastry and bake at 425 for 35 minutes until golden brown.

STEAK AND POTATO PIE



Steak and Potato Pie image

-Dorothea Coe, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 17

1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground ginger
Dash ground allspice
1 pound beef top round steak
2 tablespoons vegetable oil
1 cup sliced onion
2 cups diced peeled potatoes
2 cups water
PASTRY:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
1large egg, lightly beaten

Steps:

  • In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to bag; seal and toss to coat., In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir until thickened, 1-2 minutes. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 20 minutes., Meanwhile, for pastry, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball., Divide pastry in half so one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Brush top with egg. Bake at 450° until golden brown, 20-25 minutes. Serve immediately.

Nutrition Facts : Calories 387 calories, Fat 19g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1019mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

STEAK AND POTATO PIE



Steak and Potato Pie image

An English-style pub pie, made with red wine to make the beef very tender. You can use the recipe for two pies (make two batches of pastry) or make one pie and use the remainder for stew.

Provided by A Cake in the Park

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 18

2 ¾ cups all-purpose flour
1 teaspoon kosher salt
1 cup lard, chilled and cut into small pieces
½ cup ice water, or as needed
2 ½ tablespoons all-purpose flour
½ teaspoon dried thyme leaves
½ teaspoon paprika
⅛ teaspoon ground black pepper
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
1 ½ pounds boneless beef round steak, cut into 1-inch pieces
⅓ cup olive oil
2 cups chopped sweet onion
1 cup beef broth
¾ cup dry red wine
1 cup peeled and diced potatoes
1 cup sliced carrots
½ teaspoon dried thyme leaves

Steps:

  • Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.
  • Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.
  • Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.
  • Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.
  • Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
  • Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.1 g, Cholesterol 31.7 mg, Fat 17 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 4.2 g, Sodium 377.5 mg, Sugar 2.8 g

LEEK, CHEESE & POTATO PIE



Leek, cheese & potato pie image

Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Yield Serves 4-6

Number Of Ingredients 17

500g (2 large) waxy potatoes
1 tbsp olive oil
1 bay leaf
1 tbsp butter
2 leeks , halved and cut into ½ cm thick slices
1 onion , chopped
grating of nutmeg
1 tsp Dijon mustard
1 tsp wholegrain mustard
20g parmesan or vegetarian alternative, grated
20g mature cheddar
250g melting cheese , like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)
250g plain flour , plus extra for dusting
140g cold butter , plus extra for the dish
2 tsp vodka
2-4 tbsp iced water
1 egg , beaten, to glaze

Steps:

  • To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
  • Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
  • In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
  • Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
  • Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
  • Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
  • Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

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2004-05-01 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 …
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  • 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.
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Top Asked Questions

How do you cook a leek and potato pie?
Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool. Butter a shallow ovenproof dish and spread over the garlic.
What to do with Leek and potato?
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg A star rating of 4.8 out of 5. Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper
How to cook steak on the stove top?
1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium) 4 refrigerated pie crusts (two 15-ounce packages), room temperature 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.
How do I make a beef potatoes and carrot pie?
Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside. Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly. Preheat oven to 400 degrees F (200 degrees C).

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