Flank Steak Pie
A flavorsome and hearty pie
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 servings
- 2 cups chopped leftover flank steak
- 1 can condensed Golden Mushroom soup
- 1/4 cup dry white wine optional
- 1 cup frozen peas
- 2 chopped carrots cooked
- 1 can sliced potatoes
- 1 tsp dried rosemary
- 1 garlic clove crushed and chopped
- Puff pastry or Pie Crust thawed - top and bottom
- salt and pepper to taste
Preheat over to 425°.
In a pie pan, or stone, lightly sprayed with Pam, place one layer of the pie crust in the bottom. Prick holes with a fork to prevent it from bubbling up. Cook for 10 minutes, remove from oven and set aside.
In a mixing bowl add all of the other ingredients and mix thoroughly. Pour into pie shell and top with remaining pie crust. Tuck in the edges to seal and with a fork prick holes to vent the steam.
Bake for 20 minutes and serve with a mixed green salad.
Calories: 290kcal | Carbohydrates: 24g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 224mg | Potassium: 562mg | Fiber: 3g | Sugar: 2g | Vitamin A: 71.6% | Vitamin C: 18.3% | Calcium: 4.7% | Iron: 19.6%