Tavern Beef And Pork Pies

Recipe Ingredients

		Roast Pork Shoulder and Beef Chuck
1/4 cup	59ml	Vegetable oil
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
2 1/4 lbs	1021g / 36oz	Boneless pork shoulder roast
2 1/4 lbs	1021g / 36oz	Boneless beef chuck roast
		For The Pies
1 cup	62g / 2.2oz	Chopped yellow onions
4		Garlic cloves - chopped
1 tablespoon	15ml	Unsalted butter
1 cup	237ml	Red burgundy wine
1 cup	146g / 5.1oz	Chopped button mushrooms
1		Small bunch fresh basil - chopped (abt 1/4 cup
1/2		Small bunch fresh parsley - chopped (abt 3 tbspn
1 section		Fresh thyme
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 cup	237ml	Demi-glace
3 lbs	1362g / 48oz	Puff pastry (homemade or store-bought)
1		Egg - lightly beaten with
1 tablespoon	15ml	Water

Recipe Instructions

Preheat oven to 350 degrees. In a small bowl, mix together the oil, salt, and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour. Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees for each meat. Remove the meats from the oven and let cool for 20 minutes. Cover and refrigerate up to one day or until ready to use. (Makes 3 pounds cooked meat)

Cut the roast meats into 1/2-inch cubes. 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, and 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 10 minutes. Refrigerate the mixture about 1 hour to cool completely.

Preheat oven to 450 degrees. 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.

This recipe yields 8 large or 24 small triangles.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9596) - from the TV FOOD - NETWORK

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