Beef Pot Pie
Filling:
- 1/2 kilo beef tenderloin, (cut into strips )
- MAYA All-Purpose Flour
- 1/2 cup butter
- 3 tablespoons crushed garlic
- 1 cup sliced mushrooms
- 3 tablespoons red wine
- 1 cup mushroom stock
- 1/4 cup cubed ham
- 1/4 cup chopped fried bacon
Pastry:
- 2 1/2 cups MAYA All-Purpose Flour
- 1 tablespoon garlic powder
- 1 cup butter (1 – 225g bar)
- 3/4 cup cream cheese
- Prepared eggwash for brushing crust
- Dredge beef in flour. Set aside.
- Heat butter then sauté garlic.
- Add beef and cook until browned.
- Add mushroom and stir fry for a minute.
- Pour in the wine and mushroom stock.
- Simmer then add ham, and bacon.
- Cook until mixture is slightly dry. Cool.
- Preheat oven at 350°F/ 177°C.
- Prepare three – 5 ounces ramekins. Set aside.
- In a bowl, sift flour and garlic powder together.
- Cut in butter and cream cheese.
- Gather dough into a ball then divide into 2 portions one bigger than the other.
- Roll out the bigger portion to 1/8-inch thick.
- Cut into 3-inch rounds.
- Fit into the muffin pans.
- Fill with the cook beef mixture.
- Roll out the remaining dough.
- Use as top crust for pot pie – make slit at center of crust to serve as steam vent.
- Brush with eggwash then bake until brown.
