Steak, Potato, and Leek Pies

Ingredients

• 12 ounce beef tenderloin steaks (each )
• 3 tablespoons butter divided
• 0.5 teaspoon ground mustard dry
• 1  eggs beaten to blend (for glaze)
• 2 large spring onion chopped
• 1.5 cups leek white green chopped ( and pale parts only; 2 medium)
• 4  pie crust dough refrigerated room temperature (two 15-ounce packages)
• 1 tablespoon steak sauce 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Melt 1 tablespoon butter in medium skillet over medium-high heat.
2. Sprinkle steaks with salt and pepper.
3. Add steaks to skillet and cook until medium-rare, about 4 minutes per side.
4. Transfer steaks to plate.
5. Cut steaks into 1/2-inch cubes.
6. Melt remaining 2 tablespoons butter in same skillet.
7. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet.
8. Add steak sauce and sauté 2 minutes.
9. Remove skillet from heat.
10. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
11. Preheat oven to 400°F. Unfold crusts on work surface.
12. Cut each crust into 2 pieces along center fold.
13. Brush dough with egg.
14. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges.
15. Brush pies with more egg; arrange on 2 baking sheets.
16. Bake pies 15 minutes. Reverse sheets.
17. Bake until crust is golden and filling is heated through, about 10 minutes.