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Eating in is the new eating out. Make your kitchen the happy hour destination with this cosy pub favorite. We’ve given it a stylish spruce with a splash of our Cabernet Poivre oil and a tangy diced pickle. It’s easily customized with your favorite mushrooms and almost any kind of steak – and a little goes a long way here! It’s a warm hug in a pastry hat that will soothe your mind and palate.

Ingredient list

Ingredients for Servings

12ozChicken stock
2ozBacon slices, trimmed of fat and cut into 1/2” pieces
1,25lbsSteak: Rib Eye, Sirloin, Blade or Chuck, trimmed of fat and cut into ½” chunks
1,80ozApres Vin Cabernet Poivre oil
1TbspGarlic, peeled and finely chopped
2cupMushrooms, stemmed and chopped in 1/2” chunks
1cupCarrots, peeled and finely diced or grated
0,50cupPickles, diced in ½” chunks
2TbspAll-purpose flour
1TbspMustard, Dijon or Grain
0,50cupParsley, stemmed and finely chopped
8ozPrepared pie crust, cut into 4” rounds,


  1. Preheat the oven to 400°F. Arrange 6 x 1¼ cup (300ml) ramekins on a large rimmed baking sheet and set aside.
  2. Combine the chicken stock and milk in a small saucepan over medium-low heat and warm the mixture just to boiling. Do not scorch. Keep the mixture warm until needed.
  3. Over medium heat in a large high-sided saucepan, cook the bacon pieces until crisp. Remove the bacon with a slotted spoon and set aside. Drain off the bacon grease from the saucepan.
  4. Increase the heat to medium-high and add the steak cubes to the saucepan. Cook, stirring frequently, until the cubes are evenly browned and the moisture has evaporated from the pan, about 5 minutes. Remove the steak cubes from the pan and set aside.
  5. Reduce the heat to medium-low. Once the pan has cooled to medium-low, add 5 Tbsp of the Cabernet Poivre oil to the pan drippings. Add the garlic and mushrooms and cook, stirring occasionally, until the garlic is soft and translucent, about 2 minutes.
  6. Add the carrots and pickles to the pan and cook, stirring occasionally, for 1 minute.
  7. Sprinkle the flour over the vegetables in the pan and stir well to combine. Cook for 1 minute or until the floured vegetables appear glossy.
  8. Stirring constantly, slowly add the warmed chicken stock mixture in five parts, mixing thoroughly after each addition. Stir constantly as the mixture thickens.
  9. Stir the mustard, parsley and the reserved bacon and steak cubes into the pan and gently heat through, about 1 minute.
  10. Divide the hot mixture into the 6 prepared ramekins.
  11. Immediately top each ramekin with a pastry disc.
  12. Quickly brush the pastry discs with the remaining 1 Tbsp of the Cabernet Poivre oil.
  13. Immediately place the baking sheet in the preheated oven. Bake for 20 minutes or until the filling is bubbling and the pastry is puffed and golden.




Recipe detail

  • Country Region
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    1 hour 30 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty


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