Steak and Mushroom Pie

Steak And Mushroom Pie Recipe

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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

How to Make Steak and Mushroom Pie


  • 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.

Printable Recipe Card

About Steak and Mushroom Pie

Other Tag: Quick & Easy