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Ingredients
- 1/4 c. vegetable oil
- 2 tsp salt
- 1 tsp freshly-grnd black pepper
- 2Â 1/4 lb boneless pork shoulder roast
- 2Â 1/4 lb boneless beef chuck roast
- 1 c. minced yellow onions
- 4 x garlic cloves minced
- 1 Tbsp. unsalted butter
- 1 c. red burgundy wine
- 1 c. minced button mushrooms
- 1 sm bunch fresh basil minced (abt 1/4 c.
- 1/2 sm bunch fresh parsley minced (abt 3 tbspn
- 1 sprg fresh thyme
- 2 tsp salt
- 1 tsp freshly-grnd black pepper
- 1 c. demi-glace
- 3 lb puff pastry (homemade or possibly store-bought)
- 1 x egg lightly beaten with
- 1 Tbsp. water
Directions
- 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)
- 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.
- 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.
- Arrange the triangles 2 inches apart on a greased baking sheet. Bake for 8 to 10 min, till golden.
- This recipe yields 8 large or possibly 24 small triangles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 8 servings | |
| Calories 1475 | |
| Calories from Fat 903 | 61% |
| Total Fat 100.48g | 126% |
| Saturated Fat 28.38g | 114% |
| Trans Fat 0.18g | |
| Cholesterol 181mg | 60% |
| Sodium 1719mg | 72% |
| Potassium 645mg | 18% |
| Total Carbs 80.01g | 21% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.08g | 1% |
| Protein 55.76g | 89% |
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