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Spring Salad, Steak and Vegetable Pies with Gravy, and Mixed Beans with Bacon

May 10, 2012 by susanelester

Cornish Pasties are wonderful meat and vegetable pies enveloped in flaky pastry that are common throughout England.  I had the great fortune of working for an English company for a year and a half, and got to spend a total of 6 weeks working in Nottingham.  On those trips, I would often get Pasties for lunch.  What John & I made are inspired by Pasties.  For an interesting history of Pasties, click here.


Spring Salad

Spring Mix
2 Carrots, cut into matchstick pieces
2 ribs Celery, diced
1 Tomato, seeded and diced
2 Spring Onions, finely sliced
1 Avocado, peeled, seeded, and diced


We served this salad with a choice of Green Goddess and Country French Vinaigrette from Penzeys.

Steak and Vegetable Pies with Gravy

Pre-heat oven to 375 degrees.
Make Pastry
Make Filling
Create Steak Pies
Make Gravy while Steak Pies are baking

Pastry

In a medium bowl, mix the following ingredients together with a pastry cutter:
2 1/2 cups Flour
2 1/2 teaspoons Cornstarch
2 teaspoons Salt

Then, blend in 3/4 cup Shortening.
Sprinkle 1/2 cup Ice Water over dough and blend until thoroughly combined.

Shape dough into a rectangle and cut into 6 equally sized pieces.
Roll each into 8″ circles.
Stack the pastry circles with wax paper between each piece, and refrigerate until ready to use.

Filling
In a large skillet, over medium heat, saute:
4 Tablespoons Butter
4 Spring Onions, coarsely chopped


When onions have softened, stir in:
2 Russet Potatoes, cut into 1/2″ cubes
4 Carrots, cut into 1/4″ cubes
Cook, stirring often, for about 10 minutes.


Sprinkle 3 Tablespoons Flour over vegetables.
Add Salt and Pepper, to taste
Stir to coat vegetables and continue cooking for about 2 minutes


Then Deglaze with 1 Cup Red Wine.


Add:
1 Cup Beef Broth
1 Tablespoon Worcestershire Sauce
2 Cups finely chopped cooked Steak (we used left-over London Broil)
Continue cooking and stirring until sauce thickens & bubbles (about 10 more minutes).

Assemble Pies
Fold pastry circles in half and roll edges together (1 – 1 1/2 inches).
Stand pouches upright and place about 1/2 cup filling inside.
Roll edges and press all the way around.  
You don’t have to be too precise because these are meant to be rustic pies.
Place filled pies on a parchment paper lined baking sheet.
Cut two 1/2-inch slits in the top of the pies to vent.
Bake for 45 minutes.
Drizzle with gravy and serve.



Gravy

In a medium skillet, over medium heat:
Melt 3 Tablespoons Butter
Stir in 2 Tablespoons Flour until butter is absorbed
Whisk in 1/2 cup Red Wine and 1 cup beef broth
Salt & Pepper, to taste
Stir until thick & bubbly
Then add 1 Tablespoon Beef Demi-Glace
Stir until color is uniform
Keep warm over low heat until ready to serve

Print this recipe


Steamed Mixed Beans with Bacon

Add 1″ water and 1 teaspoon Salt to a pan with a lid
Clean Green Beans and Wax Beans and cut in half.
Cover with lid and steam over medium-high heat for 8 – 10 minutes.
Drain and toss with 2 Tablespoons Butter
Crumble 3 sliced cooked bacon over beans

Enjoy!

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: beef, carrots, green beans, pastry, potatoes, salad, Steak, vegetables

Comments

  1. Laura (Tutti Dolci) says

    May 10, 2012 at 3:00 pm

    I love the idea of savory pies, and look at the gorgeous salad!

  2. CJ - Food Stories says

    May 10, 2012 at 10:07 pm

    Oh wow that looks great … I love the spring salad served alongside 🙂

  3. mireia badia says

    May 10, 2012 at 10:15 pm

    What a great combination, yum yum!!!

  4. Pacheco Patty says

    May 12, 2012 at 12:54 am

    Susan, these savory pies look fun to make and as usual I love your dinner menu;-)

  5. Kathy says

    May 12, 2012 at 11:15 am

    Susan, Such a wonderful dinner! I love those savory pies…they look incredibly delicious! And your salad looks so very fresh and appetizing! Great meal! Have a wonderful weekend!

  6. plasterer bristol says

    September 16, 2015 at 10:35 am

    yummy. Top marks for this, tastes delicious. Thanks for sharing.

    Simon

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