Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds cooked boneless beef chuck roast , cut into 1/2-inch cubes (recipe follows for Roasting Pork Shoulder and Beef Chuck )

  2. 1 1/2 pounds cooked boneless pork shoulder roast, cut into 1/2-inch cubes (recipes follows)

  3. 1 cup yellow onions , chopped

  4. 4 garlic cloves , chopped

  5. 1 tablespoon unsalted butter

  6. 1 cup red burgundy wine

  7. 1 cup button mushrooms , chopped

  8. 1 small bunch fresh basil , chopped

  9. 1/2 small bunch fresh parsley , chopped

  10. 1 sprig fresh thyme

  11. 2 teaspoons salt

  12. 1 teaspoon freshly ground black pepper

  13. 1 cup demi-glace

  14. 3 pounds purchased puff pastry

  15. 1 egg, lightly beaten with

  16. 1 tablespoon water

Instructions Jump to Ingredients ↑

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

  3. 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.

  4. 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.

  5. Bake for 8 to 10 minutes, until golden brown.


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