Tuesday, June 19, 2012

Crusty Steak Pie

Yum
This was basically a beef stew meets a beef pot pie and it was awesome.

I didn't do the extra puff pastry strip around the edges and I should have. I also didn't do the egg wash. It was still very good and gets a thumbs up from everyone in my family! Oh and the puff pastry totally made the recipe! :)


(Print)
What you need:
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt, divided
  • 1/2 tsp. pepper, divided
  • 1 lb. beef round cubes
  • 3 tbsp. olive oil
  • 2 cups beef broth
  • 2 stalks celery, sliced
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, crushed
  • 2 tbsp. chopped fresh parsley
  • 1 sheet ready-made puff pastry
  • 1 egg, beaten
  • Fresh thyme, optional
Directions:

Place flour, 1/4 tsp. salt, and 1/4 tsp. pepper in a resealable plastic bag. 
Add beef cubes and shake to coat.
Heat olive oil in a large skillet and saute beef until it's all browned.

Add broth, celery, carrots, garlic, and remaining salt and pepper. Bring to a boil and then reduce heat, cover, and simmer for 20 minutes. Stir in parsley.

Lay pastry on a floured surface and place your pie dish on top. Trim and set aside.

Ladle meat mixture into pie plate.
Cut a thin strip from the leftover pastry and place around dish's edge. Brush with egg and place the circle of pastry on top. Push down to seal. Cut slits to vent. Glaze with egg and sprinkle with thyme.
Bake at 375* for 25 minutes.

Recipe Source Unknown
Although I suspect it is Pepperidge Farm or one of the bigger names like General Mills, Campbell's, etc.

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