Old Fashioned Ham and Beefsteak Pot Pies
Servings: 6
Ingredients
- 1 pound beef steak
- 8 ounce ham steak
- 2 tablespoons butter
- 4 tablespoons flour
- ¼ teaspoon ground black pepper
- ¾ teaspoon salt
- ⅛ teaspoon ground cloves (optional)
- 3 Wick's Pies 6" deep dish uncooked pie shells
- 3 Wick's Pies 6" dough circle sheets
Instructions
- Start by thawing your Wicks' pie crust shells, and dough circles. Remove from the freezer, and bring gently to room temperature.
- Pre-heat oven to 350℉
- Thinly cut beef into bite-sized slices. Place in a saucepan, and add enough water to cover. Bring to a low boil, simmering gently for 30 minutes.
- Meanwhile, chop ham into small cubes, and add to a large heat-proof bowl.
- When the beef has finished simmering, remove the slices from the pot, reserving the liquid it's been simmering in. Add beef to ham, and toss to mix evenly.
- Divide the ham and beef between the three pie shells.
- In a small dish, whisk the ¼ flour with just enough water to thoroughly blend to a thin paste, making sure there aren't any lumps. Slowly add to the reserved beef broth, whisking constantly until it's thoroughly whisked in.
- Bring liquid back to a gentle simmer, stirring until thickened. Add butter, salt, pepper, and ground cloves. Then adjust seasoning to taste, adding a little additional salt or pepper if desired.
- Add thickened gravy to the pies, filling to just below the rim of the crust.
- Place dough circles in place, gently sealing the circles to the bottom edge of the crust, and crimping with fingers or a fork. Add a few slits or cuts to the upper crust, to allow steam to vent, and decorate the crust if you like.
- To give the crust a golden, glossy finish: blend an egg yolk with 1 tablespoon water, then brush onto the crust thinly with a pastry brush.
- Place pies in oven, with a baking tray underneath to catch any gravy that might escape. Bake 40-50 minutes, until crust is golden brown, and gravy is bubbling through slits in the crust.
- Remove from the oven, and allow to cool slightly before serving.