Recipe by NELady
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.
Top Review by mama smurf
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.
- 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