Description
A hearty and flavorful surf-and-turf pie combining tender beef steak and fresh oysters in a savory filling, encased in a golden, flaky pie crust. Perfect for a comforting meal that blends land and sea tastes.
Ingredients
Scale
Meat and Seafood
- 1 pound beef steak
- 1 cup fresh oysters
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings and Sauces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pie and Finish
- 2 cups pie crust, pre-made
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Cook Beef: In a skillet over medium heat, cook the beef steak until it is fully browned on all sides. Remove from heat and let it cool to handle.
- Sauté Aromatics: Using the same skillet, sauté the chopped onions and minced garlic until they become translucent and fragrant, usually about 3-5 minutes.
- Season Mixture: Stir the Worcestershire sauce, salt, and black pepper into the sautéed onion and garlic to build a rich flavor base.
- Combine Ingredients: Chop the cooled cooked beef into bite-sized pieces and mix it into the onion mixture along with the fresh oysters, creating the filling.
- Prepare Pie Crust: Roll out the pre-made pie crust and carefully place it into a pie dish, ensuring it covers the bottom and sides evenly.
- Fill Pie: Spoon the beef and oyster mixture evenly into the lined pie crust.
- Top Crust: Cover the filling with the second pie crust layer and seal the edges securely by pressing or crimping.
- Apply Egg Wash: Brush the top crust with the beaten egg to give the pie a glossy, golden finish when baked.
- Bake: Place the pie in the preheated oven and bake for 30-35 minutes or until the crust turns golden brown and crisp. Let it cool slightly before serving.
Notes
- Use fresh oysters for the best flavor and texture in the pie.
- Letting the cooked beef cool before chopping prevents the filling from becoming too greasy.
- Seal the edges of the pie crust well to avoid any filling leakage during baking.
- The egg wash not only adds color but also helps the crust brown evenly.
- Allow the pie to rest for 10 minutes after baking to set the filling for easier slicing.
