I think the key is to let the dough rest for at least thirty minutes before rolling it out. That helps relax the gluten and makes it much easier to work with. For the filling, I usually go with a mix of mushrooms and leeks because they complement each other well. You want to sauté them slowly until all the moisture evaporates, otherwise the pastry might get soggy. Once you have the filling ready, let it cool completely before assembling. I learned that the hard way after several attempts where the pastry turned out more like a steamed dumpling than a flaky pie. The oven temperature should be around 375 and you should definitely preheat for a full twenty minutes before putting anything in. Also, brushing the top with an egg wash gives it that golden color that looks so appealing. Let me know if you want me to walk through the whole process step by step.

Omaha Steaks

Hand-selected cuts, prepared with care

Gourmet Sampler Selection

A curated collection of hand-cut steaks, provided at no charge to eligible participants.

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Omaha Steaks is making 500 gourmet boxes available as part of this program. Each sampler, normally priced over $600, is provided at no charge to recipients. Those who receive this email are guaranteed a box, with one sampler per household.

Each cut is hand-selected and flash-frozen to preserve its natural flavor and tenderness. This offer is available until Tomorrow, with quantities determined by program allocation.

Inside Your Box

4 Ribeyes

4 Filet Mignons

4 New York Strips

6 Top Sirloins

One sampler per household. Quantities are determined by program allocation.

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We started our tomatoes indoors around mid March and they have been doing really well under the grow lights. The key is to keep them about two inches from the light source so they don't get leggy. Once the weather settles and night temps stay above fifty, we will harden them off over a week. You have to be patient with that process because if you rush it the plants can get stressed and take forever to recover. I usually put them outside for an hour the first day and then add an hour each day. Our raised beds are ready to go since we amended the soil with compost last fall. I am planning to try a few new varieties this year including a striped heirloom that is supposed to have excellent flavor. We are also expanding the herb section with more basil and dill because we use those so often in cooking.