Graham Kerr

142 Porterhouse Pie

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Porterhouse steaks 2 8-oz. 2 8-oz. 2 .25-kilos
Mushrooms 4 large 4 large 4 large
Five-minute Pastry 1 batch 1 batch 1 batch
Salt To season To season To season
Freshly ground black peppercorns To season To season To season
Clarified butter ¼ cup 2 oz. 60 grams
Lemon juice 1 tbsp 1 tbsp. 15 milliliters

Method

Method of Preparation

  1. Trim fat off steaks, dry well, and season.
  2. Peel mushrooms and leave whole.
  3. Make pastry and divide into 2 portions for steaks.
  4. Beat egg to brush edges.
  5. Preheat oven to 350°F.

Method of Cookery

  1. Melt clarified butter in very hot pan and sear steaks rapidly on both sides to seal in juices.
  2. Remove and dry well.
  3. Add mushrooms and lemon juice to pan. Fry lightly.
  4. Remove and pat dry.
  5. Place mushrooms, round side down on pastry, steak on top. Make up 2 pies, one for each steak.
  6. Fold over pastry, brush egg on edges, and crimp firmly together. Brush with egg wash.
  7. Place on baking sheet in oven for 25-30 minutes.

Serving

Serve on an oval platter surrounded with broiled half tomatoes and chilled watercress Cut pies in half to make 4 portions. Serve with a rich red wine.

For Parramatta Chicken Pie.

© 1966 Graham Kerr. All rights reserved.