Steak, Potato, and Leek Pies

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Total Time
30 mins
25 mins

Just found this on the Epicurious website and it looks heavenly. Another for safekeeping. Hope you enjoy it!

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  • 44.37 ml butter, divided
  • 2 (340.19 g) beef tenderloin steaks (each about 1 inch thick)
  • 414.03 ml peeled red potatoes, 1/3 inch cubes (10 to 12 ounces)
  • 354.88 ml chopped leeks (white and pale green parts only; about 2 medium)
  • 2.46 ml dry mustard
  • 14.79 ml steak sauce
  • 2 large green onions, chopped
  • 4 refrigerated pie crusts, room temperature (two 15-ounce packages)
  • 1 egg, beaten to blend (for glaze)


  1. Melt 1 tablespoon butter in medium skillet over medium-high heat.
  2. Sprinkle steaks with salt and pepper.
  3. Add steaks to skillet and cook until medium-rare, about 4 minutes per side.
  4. Transfer steaks to plate.
  5. Cut steaks into 1/2-inch cubes.
  6. Melt remaining 2 tablespoons butter in same skillet.
  7. Add potatoes, leeks, and dry mustard.
  8. Stir 1 minute.
  9. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes.
  10. Return beef and any accumulated juices to skillet.
  11. Add steak sauce and sauté 2 minutes.
  12. Remove skillet from heat.
  13. Mix in green onions.
  14. Season filling to taste with salt and pepper.
  15. Cool completely.
  16. Preheat oven to 400°F.
  17. Unfold crusts on work surface.
  18. Cut each crust into 2 pieces along center fold.
  19. Brush dough with egg.
  20. Place 1/2 cup filling on half of each piece.
  21. Fold plain dough over filling; seal edges.
  22. Brush pies with more egg; arrange on 2 baking sheets.
  23. Bake pies 15 minutes.
  24. Reverse sheets.
  25. Bake until crust is golden and filling is heated through, about 10 minutes.