Steak, Potato, and Leek Pies

Name: Steak, Potato, and Leek Pies
Yield: Makes 8 Servings
Ingredients: 3 tablespoons butter, divided; 2 6-ounce beef tenderloin steaks (each about 1 inch thick); 1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces); 1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium); 1/2 teaspoon dry mustard; 1 tablespoon steak sauce; 2 large green onions, chopped; 4 refrigerated pie crusts (two 15-ounce paclages), room temperature; 1 egg, beaten to blend (for glaze)

By Lindsay McDougalPhotography by Brian Leatart

April 30, 2004

Recipe notes