Tavern Beef and Pork Pie

1. 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. 2

   Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon.

3. 3

   Add the mushrooms, basil, parsley, thyme, salt, and pepper and cook until the liquid has evaporate.

4. 4

   Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again.

5. 5

   Remove from the heat.

6. 6

   Spread the mixture out onto a baking sheet and let it cool for 10 minutes.

7. 7

   Refrigerate the mixture about 1 hour to cool completely.

8. 8

   Preheat oven to 450 degrees.

9. 9

   On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness.

10. 10

    Cut out 6 (6 to 8-inch) squares and brush the edges with the egg mixture.

11. 11

    Place 1 cup of the meat mixture in the center of each square.

12. 12

    Fold each square over diagonally to form a triangle and press the edges firmly to seal.

13. 13

    Using a fork, gently prick the center of each triangle to allow steam to escape.

14. 14

    Lightly brush the edges again with the egg mixture.

15. 15

    Arrange the triangles 2 inches apart on a greased baking sheet.

16. 16

    Bake for 8 to 10 minutes, until golden brown.

* Per serving · 4 servings · Values may vary.