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Dredge beef in flour. Set aside.
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Heat butter then sauté garlic.
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Add beef and cook until browned.
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Add mushroom and stir fry for a minute.
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Pour in the wine and mushroom stock.
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Simmer then add ham, and bacon.
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Cook until mixture is slightly dry. Cool.
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Preheat oven at 350°F/ 177°C.
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Prepare three – 5 ounces ramekins. Set aside.
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In a bowl, sift flour and garlic powder together.
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Cut in butter and cream cheese.
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Gather dough into a ball then divide into 2 portions one bigger than the other.
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Roll out the bigger portion to 1/8-inch thick.
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Cut into 3-inch rounds.
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Fit into the muffin pans.
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Fill with the cook beef mixture.
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Roll out the remaining dough.
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Use as top crust for pot pie – make slit at center of crust to serve as steam vent.
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Brush with eggwash then bake until brown.