Prep 15 mins
Cook 0 mins
From Omaha Steaks Meat Cookbook by John Harrison. This recipe originally included a pastry recipe, but I use refrigerated pie crusts instead to save time. I just unroll them, roll them out with my rolling pin, cut them with a biscuit cutter, and fill with this filling. THIS RECIPE IS FOR THE FILLING ONLY.
- 1 lb beef tenderloin steak, finely diced
- 3⁄4 potato, grated
- 1 cup carrot, grated, can use sweet potato
- 1⁄4 cup onion, grated
- 1⁄2 cup frozen peas
- 1 tablespoon cold water
- salt, to taste
- pepper, to taste
- Place the beef, potato, carrot, onion, peas, and water in a mixing bowl, and season generously with salt and pepper; Mix well.
- Fill pasty pastry with mixture.
This looks easy and delicious...I am planning to make them tomorrow night. I will rate it for the ease and sounding wonderful and return with more comments when we eat these for dinner. Thank you. P.S. I noticed I never came back in to give the final results...made this for lunch and they were great. I did cut the recipe in half and used pre-packaged crust brushed with egg wash and topped with some parm cheese...Baked at 350 degrees for 45-60 minutes.
This was a tasty dinner. I know this recipe was for the filling only...but some more direction would have been helpful, such as how much crust to use. I went to a couple of different recipes to figure out the crust & baking time, etc., and I ended up filling left over. So it looks like we'll be eating hash for breakfast, :)