Tavern Beef And Pork Pies

Directions

1. Preheat oven to 350 degrees. In a small bowl, mix together the oil, salt, and pepper. Rub the oil mix over the meats. Roast the pork shoulder about 1 hour. Roast the beef chuck about 1 1/2 hrs, till a meat thermometer registers 170 degrees for each meat. Remove the meats from the oven and let cold for 20 min. Cover and chill up to one day or possibly till ready to use. (Makes 3 pounds cooked meat)
2. Cut the roast meats into 1/2-inch cubes. In a large skillet, saute/fry the precooked beef and pork cubes, onions, and garlic in the butter over high heat for 5 min, till the onions are golden. Add in the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add in the mushrooms, basil, parsley, thyme, salt, and pepper and cook till the liquid has evaporated. Stir in the demi-glace and cook about 5 min more, till all liquid has evaporated again. Remove from the heat. Spread the mix out onto a baking sheet and let it cold for 10 min. Chill the mix about 1 hour to cold completely.
3. 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 mix. Place 1 c. of the meat mix in the center of each square. Fold each square over diagonally to create 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 mix.
4. Arrange the triangles 2 inches apart on a greased baking sheet. Bake for 8 to 10 min, till golden.
5. This recipe yields 8 large or possibly 24 small triangles.