Recipe courtesy of City Tavern

Tavern Beef and Pork Pie

  • Total: 3 hr 45 min
  • Prep: 15 min
  • Cook: 3 hr 30 min
  • Yield: 8 servings
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Ingredients

1 1/2 pounds cooked boneless beef chuck roast, cut into 1/2-inch cubes (recipe follows for Roasting Pork Shoulder and Beef Chuck)

1 1/2 pounds cooked boneless pork shoulder roast, cut into 1/2-inch cubes (recipes follows)

1 cup yellow onions, chopped

4 garlic cloves, chopped

1 tablespoon unsalted butter

1 cup red burgundy wine

1 cup button mushrooms, chopped

1 small bunch fresh basil, chopped

1/2 small bunch fresh parsley, chopped

1 sprig fresh thyme

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 cup demi-glace

3 pounds purchased puff pastry

1 egg, lightly beaten with 1 tablespoon water

Directions

In a large skillet, saute the precooked beef and pork cubes, onions and garlic in the butter over high heat for 5 minutes, until the onions are golden brown.

Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the mushrooms, basil, parsley, thyme, salt, pepper, and cook until the liquid has evaporated.

Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again. Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for about 10 minutes. Refrigerate the mixture about 1 hour to cool completely. Preheat oven to 450 degrees F.

On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Cut out 6 (6 to 8-inch) squares and brush the edges with the egg mixture. Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture. Arrange the triangles 2-inches apart on a greased baking sheet.

Bake for 8 to 10 minutes, until golden brown.

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