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Prep Time: 15 Minutes Cook Time: 210 Minutes |
Ready In: 225 Minutes Servings: 8 |
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Ingredients:
1 1/2 pounds cooked boneless beef chuck roast, cut into 1/2-inch cubes (recipe follows for roasting pork shoulder and beef chuck) |
1 1/2 pounds cooked boneless pork shoulder roast, cut into 1/2-inch cubes (recipes follows) |
1 cup yellow onions, chopped |
4 garlic cloves, chopped |
1 tablespoon unsalted butter |
1 cup red burgundy wine |
1 cup button mushrooms, chopped |
1 small bunch fresh basil, chopped |
1/2 small bunch fresh parsley, chopped |
1 sprig fresh thyme |
2 teaspoons salt |
1 teaspoon freshly ground black pepper |
1 cup demi-glace |
3 pounds purchased puff pastry |
1 egg, lightly beaten with 1 tablespoon water |
Directions:
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.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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