Saucy Steak Pocket Pies A1
Indulge in the savory comfort of Saucy Steak Pocket Pies A1, where tender, diced sirloin or ribeye steak meets a medley of carrots, celery, and onions in a rich, velvety A1 steak sauce-infused filling. Encased in golden, flaky pie dough, these hand-held delights deliver a satisfying burst of flavor in every bite. Perfect for dinner, game day, or a hearty on-the-go meal, these pies are finished with a glossy egg wash for an irresistible crust and a touch of elegance. Quick to prepare with premade dough and customizable with homemade options, these steak pocket pies make an impressive yet approachable addition to your recipe repertoire. Don't forget to pair with extra A1 sauce for dipping!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Beef steak (sirloin or ribeye), diced
- 0.5 cup A1 steak sauce
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 stalk Celery stalk, finely diced
- 2 cloves Fresh garlic, minced
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 0.5 cup Beef broth
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 sheets Premade pie dough (or homemade, if desired)
- 1 Egg, beaten
- 1 tablespoon Water
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, melt the butter over medium heat. Add the diced onion, carrot, celery, and minced garlic. Cook for 4-5 minutes, until the vegetables are softened.
3. Add the diced steak to the skillet. Stir occasionally, cooking until the beef is browned on all sides, about 5-6 minutes.
4. Sprinkle the flour over the steak and vegetable mixture. Stir to coat evenly and cook for 1-2 minutes to eliminate the raw flour taste.
5. Slowly pour in the beef broth and stir until it forms a thickened sauce. Add the A1 steak sauce, thyme, salt, and pepper. Mix well and let simmer for 2-3 minutes. Remove the skillet from heat and allow the filling to cool slightly.
6. On a lightly floured surface, roll out the premade pie dough and cut each sheet into 4 equal rectangles (you'll have 8 rectangles total).
7. Place 1/4 cup of the steak filling in the center of 4 dough rectangles, leaving about 1/2-inch around the edges.
8. In a small bowl, whisk together the beaten egg and water. Brush the edges of the dough with the egg wash. Place the remaining dough rectangles on top and press the edges to seal.
9. Use a fork to crimp the edges of the pies. Brush the tops of each pocket pie with more egg wash, then cut a small slit in the top of each pie to allow steam to escape.
10. Transfer the pies to the prepared baking sheet. Bake for 25-30 minutes, or until the crusts are golden brown and flaky.
11. Allow the pies to cool for 5 minutes before serving. Enjoy piping hot with extra A1 sauce on the side, if desired!
Nutrition Facts
Calories |
3365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 6024 mg | 262% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 35.9 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 281 mg | 22% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2687 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
