Recipe courtesy of City Tavern
Tavern Beef and Pork Pie
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1339
- Total Fat
- 91
- Saturated Fat
- 27
- Carbohydrates
- 81
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 45
- Cholesterol
- 134
- Sodium
- 1038
- Total: 3 hr 45 min
- Prep: 15 min
- Cook: 3 hr 30 min
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.