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extra-virgin olive oil skirt butter white mushroom caps onion garlic flour beef stock frozen peas Worcestershire sauce salt pepper crust egg
Viewed: 59 - Published at: 6 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 23 lb skirt steaks or 23 lb flat-iron steak, thinly sliced on an angle and cut into pieces
- 2 tablespoons butter
- 8 white mushroom caps, sliced
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon flour
- 12 cup beef stock
- 12 cup frozen peas
- 2 tablespoons Worcestershire sauce
- salt
- pepper
- 1 package prepared pie crust, 2 pieces
- 1 egg, lightly beaten
Method
- Preheat the oven to 425.
- In a medium skillet, heat the oil over medium-high heat.
- Add the steak and cook until browned, 5 minutes.
- Transfer to a plate.
- Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Sprinkle in the flour and cook, stirring, for one minute.
- Stir in the beef stock, peas, and Worcestershire sauce.
- Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2 to 3 minutes.
- Season with salt and pepper; remove from the heat.
- Unroll the piecrusts and halve them.
- Divide the cooled meat among 4 piecrust pieces, placing a mound on 1 side of each piece and leaving a small border.
- Brush the edges of each piecrust piece with some of the egg.
- Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork.
- Brush the tops of the dough with more of the egg and transfer the pies to a parchment lined baking sheet.
- Bake until golden-brown, about 10 minutes.
