Steak Pot Pie Recipe:
3-4 lb steak, diced into sections or pieces
Pie dough (instructions below)
1/4 cup of unsalted butter
Salt and pepper
1 cup of whole milk (do not use non-fat milk)
4 cups steak stock
8" baking dish or pie pan
To Prepare:
Preheat your oven to 400 degrees. Place the pieces of steak in a large pot and add just enough water to cover the top of the steak. Bring to a boil and then reduce the heat to medium-low and slowly boil until the meat is falling apart. As the meat cooks, you may prepare the pie dough and grease the baking dish.
Cut the dough in half and then roll out one half to about 1/8 inch thick. Carefully put the rolled out dough in the bottom of the pan. If there is any leftover pie dough, trim it from the edges of the dish 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. Cut the remaining two tablespoons of butter into tiny pats and dot along the dough. Fold the dough in thirds and roll out. Repeat. This will ensure that the butter is blended into the dough. Roll out into a thin circle and cover the bottom half of the pie. Pinch the edges together and then cut a hole in the top to allow hot air to vent.
Bake the steak pot pie in the oven for 35 to 45 minutes until the juices bubble and the crust is lightly browned.
Pie Dough
2 cups flour
1 teaspoon of salt
1 cup butter, diced into small pieces or shortening
3/4 cup of ice water
Directions:
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. When the flour mixture resembles coarse meal, slowly drizzle in the ice water and combine just until the dough holds together. Do not over mix, or else the pie dough will become "gummy". Cover in plastic wrap and chill in your fridge for 60 min in order to "rest".
3-4 lb steak, diced into sections or pieces
Pie dough (instructions below)
1/4 cup of unsalted butter
Salt and pepper
1 cup of whole milk (do not use non-fat milk)
4 cups steak stock
8" baking dish or pie pan
To Prepare:
Preheat your oven to 400 degrees. Place the pieces of steak in a large pot and add just enough water to cover the top of the steak. Bring to a boil and then reduce the heat to medium-low and slowly boil until the meat is falling apart. As the meat cooks, you may prepare the pie dough and grease the baking dish.
Cut the dough in half and then roll out one half to about 1/8 inch thick. Carefully put the rolled out dough in the bottom of the pan. If there is any leftover pie dough, trim it from the edges of the dish 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. Cut the remaining two tablespoons of butter into tiny pats and dot along the dough. Fold the dough in thirds and roll out. Repeat. This will ensure that the butter is blended into the dough. Roll out into a thin circle and cover the bottom half of the pie. Pinch the edges together and then cut a hole in the top to allow hot air to vent.
Bake the steak pot pie in the oven for 35 to 45 minutes until the juices bubble and the crust is lightly browned.
Pie Dough
2 cups flour
1 teaspoon of salt
1 cup butter, diced into small pieces or shortening
3/4 cup of ice water
Directions:
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. When the flour mixture resembles coarse meal, slowly drizzle in the ice water and combine just until the dough holds together. Do not over mix, or else the pie dough will become "gummy". Cover in plastic wrap and chill in your fridge for 60 min in order to "rest".
About the Author:
Looking for the best cheese straw recipe or perhaps the spiciest dirty rice recipe then visit www.soul-food-recipes.net.
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