Pasty Pies

Recipe Information

Prep Time: 20 min
Cook Time: 1 hr
Servings: 4-5

Description

Flaky, buttery meat pies made with juicy steak and root vegetables. Enough to keep you warm and satisfied!

Ingredients

- 32 ounces New York strip steaks
- 1 medium carrot, diced into 1/4 inch pieces
- 1 small yellow onion, finely chopped
- 1 small russet potato, diced into 1/4 inch pieces
- 1/4 cup fresh parsley leaves, chopped
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon all-purpose flour
- 1/2 cup and 1/4 cup water, divided
- 1 large egg, whisked
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- Salt and pepper to taste
- 1 store-bought pie crust
- 1/2 cup ketchup
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Camp Chef's Kickin' BBQ Rub or your favorite rub

Instructions

Step 1: Preheat the cast-iron skillet over medium to high heat. Add butter and olive oil to the skillet.

Step 2: Season steaks with salt and pepper. Sear steaks until brown. Remove steaks and let rest.

Step 3: Add onions, carrots, and potatoes to the skillet and cook about 5 minutes. Add Worcestershire sauce and 1/4 cup of water to deglaze the pan. Let simmer.

Step 4: While simmering, chop the steaks into 1/4-inch cubes. Once the steak is cubed, add flour to the carrot mixture and cook until the raw flour flavor is gone. Add the steak cubes and water to the veggies, then mix to combine. Add parsley and cook for a few more minutes, then remove the mixture to cool.

Step 5: While the meat mixture cools, roll out the pie crust into 6-inch circles. Add 1/8 of the cooled meat mixture to the crust, then fold it over. Crimp the edges to seal, then brush the top with egg. Repeat until all pies are filled. Cut small slits in the tops of the pies and bake for 45-60 minutes, or until golden brown.