Tavern Beef And Pork Pie
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
50
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Yellow Onion (chopped)4 cloves
Garlic (chopped)1 tbsps
Unsalted Butter1 cup
Wine (red burgundy)1 sprig
Thyme (fresh)2 tsps
Salt1 cup
Glace (demi-)1 cup
Vegetable Oil1020 g
Beef Chuck Roast (boneless)Directions:
1
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
2
Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon
3
Add the mushrooms, basil, parsley, thyme, salt, and pepper and cook until the liquid has evaporate
4
Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again
5
Remove from the heat
6
Spread the mixture out onto a baking sheet and let it cool for 10 minutes
7
Refrigerate the mixture about 1 hour to cool completely
8
Preheat oven to 450 degrees
9
On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness
10
Cut out 6 (6 to 8-inch) squares and brush the edges with the egg mixture
11
Place 1 cup of the meat mixture in the center of each square
12
Fold each square over diagonally to form a triangle and press the edges firmly to seal
13
Using a fork, gently prick the center of each triangle to allow steam to escape
14
Lightly brush the edges again with the egg mixture
15
Arrange the triangles 2 inches apart on a greased baking sheet
16
Bake for 8 to 10 minutes, until golden brown
17
Preheat oven to 350 degrees
18
In a small bowl, mix together the oil, salt, and pepper
19
Rub the oil mixture over the meats
20
Roast the pork shoulder about 1 hour
21
Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees for each meat
22
Remove the meats from the oven and let cool for 20 minutes
23
Cover and refrigerate up to one day or until ready to use