1/2 pound round steak or skirt steak, cut into cubes
2 tablespoons Worcestershire sauce
2 medium russet potatoes, thinly sliced
3/4 cup frozen peas
salt and pepper
2 ready made pie crusts (the soft kind)
1 egg, beaten
Preheat oven to 400 degrees.
Heat 2 tablespoons of olive oil in a medium skillet. When hot, add the onion, garlic, and steak and sauté until the meat is cooked. Add the flour, Worcestershire sauce, peas, and soup stock and cook about 3 minutes, until thick. Add salt and pepper to taste.
Unroll the two pie crusts. Cut each crust down the middle so you have four half circles. Put 1/4 of the meat mixture onto each of your half circles—placing the mound onto one side only. Brush a little egg onto the edges, then fold each in half, so the meat is covered and enclosed. Press down the edges and crimp around them with a fork.
Brush the top of each pasty with egg wash, then transfer onto a baking sheet. Bake 10-12 minutes, until golden.