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LOCATION: Recipes >> Entrée Pies >> Steak Pie 01

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Easy Steak and Cheese Pie

1 pkt puff pastry (about 400g or 1 lb) or ready-rolled puff pastry
or 1 pkt puff pastry sheets, thawed if frozen
1 lb. weiner schnitzel or very thin cut steak or veal
4-6 slices of cheese, preferably sharp cheddar

Roll pastry on floured surface into a rectangle to about 1/8th inch
thick. Mark center line on rectangle. Place thin slices of meat
on half the pastry, leaving a half inch edge uncovered. Cover meat
with cheese slices. Fold over the other half of the pastry, moisten
pastry edges and seal well. Cut a few slashes in the top of the
pastry to let steam out. Bake at 425F until pastry is well risen
and brown, about 20-25 minutes. Serve in large slices, or quarters,
with a nice salad on the side.

If you want something smaller and more elegant, cut pastry and do
individual pies. Use some pastry to cut leaves to go on the pie,
and brush with beaten egg to glaze the top.


Steak and Mushroom Pie

Replace cheese slices with a mixture of .25 to .5 lb. of mushrooms
finely chopped, 1 small onion chopped, and 1-2 tbsp of constarch/cornflour.


Stuffed Steak Pie

Replace cheese with .5 inch thick layer of stuffing of your choice.
A standard fast version is 2 cups bread cubes + .5 cup bread
crumbs, 1 small onion chopped, 1 to 3 tsp of mixed herbs or sage,
and cold milk to mix to a moist consistency (probably .5 to 1 cup,
depending on how dry the bread is to start.)

Bake 20 minutes at 425F, then 10 minutes at 350F.

Ham and Cheese Pie

Use a very thin, tasty Black Forest Ham

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