Tavern Beef and Pork Pie Recipe

Name: Tavern Beef and Pork Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds cooked boneless pork shoulder and 1 1/2 pounds cooked beef chuck roast, cut into 1/2-inch cubes (recipe follows); 1 cup chopped yellow onions; 4 cloves garlic, chopped; 1 tablespoons unsalted butter; 1 cup red burgundy wine; 1 cup chopped button mushrooms; 1 small bunch fresh basil, chopped (about 1/4 cup); 1/2 small bunch fresh parsley, chopped (about 3 tablespoons); 1 sprig fresh thyme; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 cup demi-glace; 3 pounds puff pastry (homemade or store-bought); 1 egg, lightly beaten with 1 tablespoon water

Servings: persons

1 1/2 pounds cooked boneless pork shoulder and 1 1/2 pounds cooked beef chuck roast, cut into 1/2-inch cubes (recipe follows)
1 cup chopped yellow onions
4 cloves garlic, chopped
1 tablespoons unsalted butter
1 cup red burgundy wine
1 cup chopped button mushrooms
1 small bunch fresh basil, chopped (about 1/4 cup)
1/2 small bunch fresh parsley, chopped (about 3 tablespoons)
1 sprig fresh thyme
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup demi-glace
3 pounds puff pastry (homemade or store-bought)
1 egg, lightly beaten with 1 tablespoon water

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.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds cooked boneless pork shoulder and 1 1/2 pounds cooked beef chuck roast, cut into 1/2-inch cubes (recipe follows), 1 cup chopped yellow onions, 4 cloves garlic, chopped, 1 tablespoons unsalted butter, and more.

Yes, Tavern Beef and Pork Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tavern Beef and Pork Pie

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