Tavern Beef and Pork Pie

  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.

pork shoulder, yellow onions, garlic, unsalted butter, red burgundy wine, button mushrooms, fresh basil, parsley, thyme, salt, freshly ground black pepper, demiglace, pastry, egg

Taken from www.foodnetwork.com/recipes/tavern-beef-and-pork-pie-recipe0.html (may not work)

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