Steak and Mushroom Pie1
By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 1 pkg
- pastry sheet, frozen
- 1 1/2 lb
- lean sirloin steak, cut into 1/2 inch cubes
- 1/3 c
- 1 tsp
- 1/2 tsp
- freshly ground black pepper
- 1 large
- onion, sliced
- 1/2 lb
- fresh mushrooms, sliced
- 1/2 c
- beef broth
- egg white
1Defrost puff pastry (both sheets) at room temperature for 20-30 minutes or until pliable.
2Meanwhile, prepare filling.
3Place steak, flour, salt and pepper in a large plastic bag and shake to coat well.
4Add onion and mushrooms to the bag and shake to mix.
5Pour ingredients from the bag into a standard 9-inch pie plate, mounding high in the middle.
6Roll out one of the pastry sheets onto a lightly floured surface to remove creases and enlarge the size of the sheet just enough to cut an 11-inch circle from its center.
7To cut a circle, invert a clean 9-inch pie plate (the plate will actually measure 10 inches from edge to edge) onto the sheet of pastry.
8Using a very sharp knife, trim the pastry 1 inch away from the edge of the plate, forming a 11-inch circle.
9Come in about 2 inches from the rim of the circle and cut a smaller circle (this one does not have to be so exact), forming a 2-inch ring of pastry with an 11-inch diameter.
10Brush the edge of the meat filled pie plate lightly with water to dampen, then center the pastry ring over the rim of the plate, leaving about a 1/2 inch overhang (for crimping).
11Tuck the pastry ring slightly down into the sides of the pie plate, forming a "mock" bottom crust (this will help keep the crust secure from leaks).
12Slowly pour the beef broth over the meat, allowing time for the broth to settle to the bottom of the dish.
13Try not to pour the broth over the edge of the bottom crust.
14Roll out the remaining sheet of pastry, again, just large enough to cut out a circle with an 11-inch diameter to use as a top crust.
15Cut some decorative slits in the top crust, after assembling, to allow steam to escape while baking.
16Lightly brush the rim of the "bottom" crust with water, then arrange the top crust over the filling.
17Press edges firmly together, then "knock-up", crimp or flute as you'd like.
18Now, you can cut your decorative slits, if you are not using a pie bird.
19Cut leaf shapes from pastry scraps and score "veins" with a sharp knife.
20Dampen the back of leaves and arrange over the top crust around the pie bird.
21Lightly beat an egg white with about a teaspoon of cold water until frothy, then brush evenly over the tops of the leaves and the top crust.
22Bake in the center of a preheated 450 oven for 10 minutes or until crust is puffed and lightly golden.
23Then reduce oven temperature to 350 and move pie to a lower rack.
24Continue baking another 60 minutes.
25Cover pie loosely with foil if crust becomes too brown.