Name: Steak, Potato, and Leek Pies
Yield: Makes 8
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 packages), room temperature; 1 egg, beaten to blend (for glaze)

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Steak, Potato, and Leek PiesBRIAN LEATART

Lindsay McDougal of Corona, California, writes: "When my husband and I first moved to Southern California from a small town between Edinburgh and Glasgow, we were amazed by the variety of foods available. It's almost unfair to compare the two places, since there are so many different ethnic cuisines here. We've come to love Mexican and Italian cooking, but we still find ourselves yearning for the traditional Scottish recipes we grew up with, like Scotch eggs and meat and potato pies. They're hearty dishes and so easy to make. "

A variation of the popular Scottish snack Forfar bridies, these meat-filled turnovers are similar to Cornish pasties. They make a great lunch, but also can be cut into wedges and served as an appetizer.

Recipe notes

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