Steak Pot Pie Recipe:
3-4 lb steak, chopped into sections or pieces
Pie dough (instructions below)
1/4 cup unsalted butter
Salt and pepper
1 cup of milk (do not use non-fat milk)
4 cups steak stock
8" baking dish or pie pan
To Prepare:
Preheat the oven to 400 degrees. Place the pieces of steak in a big pot and add just enough water to cover the top of the steak. Bring to a boil and then lower the heat to medium-low and slowly boil until the meat is shredding. As the steak cooks, you may prepare the pie dough and butter the baking dish.
Cut the pie dough in half and then roll out one half to around 1/8 inch thick. Gingerly put the rolled out dough in the bottom of the dish. If there is any leftover pie dough, cut it from the edges of the pan and set aside.
Put shredded steak in the pan and any remaining pie dough. If possible, layer the steak and the remaining dough. Pour in the milk and evenly distribute with 2 tablespoons of the butter. Sprinkle with salt/pepper to your liking.
Now take the second half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the other two tbsp of butter into little pats and distribute along the dough. Fold the pie dough in thirds and roll out. Repeat once more. This will ensure that the butter is blended into the pie dough. Roll out into a thin circle and place on top of the bottom half of the pie. Squeeze the edges together and then slice a hole in the top to allow hot air to escape.
Bake the steak pot pie in the oven for 35 to 45 min until the juices are bubbling and the crust is golden brown.
Pie Dough Recipe
2 cups all-purpose flour
1 teaspoon of salt
1 cup butter, diced into small pieces or shortening
3/4 cup of ice water
Instructions:
In a big mixing bowl, combine the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. Once the flour mixture resembles coarse meal, slowly pour in the ice water and mix just until the dough can hold together. Do not over mix, or else the dough will become "gummy". Wrap in plastic wrap and chill in your fridge for 60 min in order to "rest".
3-4 lb steak, chopped into sections or pieces
Pie dough (instructions below)
1/4 cup unsalted butter
Salt and pepper
1 cup of milk (do not use non-fat milk)
4 cups steak stock
8" baking dish or pie pan
To Prepare:
Preheat the oven to 400 degrees. Place the pieces of steak in a big pot and add just enough water to cover the top of the steak. Bring to a boil and then lower the heat to medium-low and slowly boil until the meat is shredding. As the steak cooks, you may prepare the pie dough and butter the baking dish.
Cut the pie dough in half and then roll out one half to around 1/8 inch thick. Gingerly put the rolled out dough in the bottom of the dish. If there is any leftover pie dough, cut it from the edges of the pan and set aside.
Put shredded steak in the pan and any remaining pie dough. If possible, layer the steak and the remaining dough. Pour in the milk and evenly distribute with 2 tablespoons of the butter. Sprinkle with salt/pepper to your liking.
Now take the second half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the other two tbsp of butter into little pats and distribute along the dough. Fold the pie dough in thirds and roll out. Repeat once more. This will ensure that the butter is blended into the pie dough. Roll out into a thin circle and place on top of the bottom half of the pie. Squeeze the edges together and then slice a hole in the top to allow hot air to escape.
Bake the steak pot pie in the oven for 35 to 45 min until the juices are bubbling and the crust is golden brown.
Pie Dough Recipe
2 cups all-purpose flour
1 teaspoon of salt
1 cup butter, diced into small pieces or shortening
3/4 cup of ice water
Instructions:
In a big mixing bowl, combine the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. Once the flour mixture resembles coarse meal, slowly pour in the ice water and mix just until the dough can hold together. Do not over mix, or else the dough will become "gummy". Wrap in plastic wrap and chill in your fridge for 60 min in order to "rest".
About the Author:
Want to find out more about classic recipes like this cheese straw recipe, then visit Kathy Smith's site and also get a dirty rice recipe for your needs.
No comments:
Post a Comment