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