Steak & Ham Pie

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   Savory pies were very popular in England and it's North American colonies. Versions of them can be found in virtually every 18th century cookbook, and in most cookery manuscripts as well.

This is one we adapted from Mary Randolph's The Virginia Housewife, and can be found in our own A Colonial Viriginia Book of Cookery.

Steak & Ham Pie

1 1/2 lbs beefsteak (top round, sirloin, etc.)
Flour for dusting
Oil
Salt & pepper to taste
1 large leek, cut in half moons
1/2 pound boiled ham, sliced
1 tbls flour
1 tbls bkutter
1 cup beef stock
1 pastry dough 

Cut steak in pieces about an inch square. Sprinkle with salt and pepper. Dredge in flour, shaking off any excess. Pound the steaks with a mallet until very thin. Brown them in a little oil. Remove from pan. 

Melt butter in pan, scraping up any brown bits. Saute the leeks until soft. Stir in one bablesppon flour. Cook a minute or two then slowly pour in hot stock, stirring as you do so. Let it thicken slightly.

Arrange the steaks in a dish with the ham. Pour the gravy over them. Top with a pastry lid.*

Bake in a Dutch oven or home oven set to 350F for about 45 minutes or until crust is browned and cook through. 

*Pastry can be rolled out in traditional pie crust form, or paste can be rolled into small balls, about the size of marbles, pressed into "coins," and arranged to form a top crust. 

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Steak & Ham Pie Posted: 27 April 2012 at 04:38
	Savory pies were very popular in England and it's North American colonies. Versions of them can be found in virtually every 18th century cookbook, and in most cookery manuscripts as well. This is one we adapted from Mary Randolph's The Virginia Housewife, and can be found in our own A Colonial Viriginia Book of Cookery. Steak & Ham Pie 1 1/2 lbs beefsteak (top round, sirloin, etc.) Flour for dusting Oil Salt & pepper to taste 1 large leek, cut in half moons 1/2 pound boiled ham, sliced 1 tbls flour 1 tbls bkutter 1 cup beef stock 1 pastry dough Cut steak in pieces about an inch square. Sprinkle with salt and pepper. Dredge in flour, shaking off any excess. Pound the steaks with a mallet until very thin. Brown them in a little oil. Remove from pan. Melt butter in pan, scraping up any brown bits. Saute the leeks until soft. Stir in one bablesppon flour. Cook a minute or two then slowly pour in hot stock, stirring as you do so. Let it thicken slightly. Arrange the steaks in a dish with the ham. Pour the gravy over them. Top with a pastry lid.* Bake in a Dutch oven or home oven set to 350F for about 45 minutes or until crust is browned and cook through. *Pastry can be rolled out in traditional pie crust form, or paste can be rolled into small balls, about the size of marbles, pressed into "coins," and arranged to form a top crust.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 27 April 2012 at 07:22
	i love stuff like this!
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