Back to Recipe Menu

Scottish steak, potato & leek pies

Method

  • Heat a little oil in a large heavy-bottmed pan and briefly cook the steaks to just seal all over. Remove and set aside.
  • Turn the heat down and add the chats and leeks to the pan and gently cook, covered, until very tender, adding a little stock halfway through the cooking process. (The mixture should be fairly dry at the end.)
  • Then cube the steak and add to the pan with the spring onions, HP sauce, mustard and seasonings. Mix well and cook for about 2 mins. Then remove from the heat.
  • Preheat oven to 190°-200°C fan forced (210°-220°C normal).
  • Beat the egg and milk to make the egg wash.
  • Place a pastry sheet on a lightly oiled baking tray, overlapping over one side. Spoon the mixture along one half crossways and then fold up, crimp the edge with a fork and brush with the egg wash. Repeat the process with the remaining pastry and filling.
  • Sprinkle a little salt on top of each pie, if you like, and cook in the oven for about 15-20 mins until golden.
  • Serve with a simple salad on the side.

Ingredients

  • olive oil
  • 400 gm centre cut piece of fillet steak (or rump or porterhouse), well trimmed & cut into 3 or 4 
  • 2 cups peeled & diced chats (baby potatoes)
  • 2 cups chopped leeks
  • beef stock
  • 2 spring (green) onions, chopped
  • 2 tbsp HP sauce
  • 1 tspn English mustard
  • sea salt flakes
  • freshly ground pepper
  • olive oil spray
  • 4-6 frozen puff pastry sheets, thawed a little
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm