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Beef Pot Pie Wedges - Recipe

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Pre-heat oven to 425°F.

In a medium size skillet, heat the olive oil over medium-high heat.

Add the steak and cook until browned, 5 minutes; transfer to a plate.

Add the butter to the skillet to melt, then add the onion and garlic and cook until softened, about 5 minutes.

Sprinkle in the flour and cook, stirring, for 1 minute.

Stir in the beef stock, peas and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2-3 minutes.

Season with salt and pepper; remove from the heat.

Unroll the piecrusts and halve them. Divide the cooled meat among the four piecrust pieces, placing a mound on one side of each piece and leaving a small border. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a parchment-lined baking sheet.

Bake until golden-brown, about 10 minutes.

-2 tablespoons extra virgin olive oil
-1 piece skirt steak or flat iron steak, thinly sliced on an angle and cut into pieces (1 2/3 pound piece)
-2 tablespoons butter
-1 onion, finely chopped (small)
-1 clove garlic, finely chopped
-1 tablespoon flour
-1/2 cup beef stock
-1/2 cup frozen peas
-2 tablespoons Worcestershire sauce
- Salt and pepper
-1 package 2 pieces) prepared piecrust
-1 egg, lightly beaten