Steak Potato and Leek Pies
Ingredients
- 3 tablespoons butter, divided
- 2 6-ounce beef tenderloin steaks (each about 1 inch thick)
- 1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces)
- 1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium)
- 1/2 teaspoon dry mustard
- 1 tablespoon steak sauce
- 2 large green onions, chopped
- 4 refrigerated pie crusts (two 15-ounce packages), room temperature
- 1 egg, beaten to blend (for glaze)
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