Tavern Beef and Pork Pie

1 1/2 pounds cooked boneless pork shoulder, cut into 1/2-inch cubes
1 1/2 pounds cooked beef chuck roast, cut into 1/2-inch cubes
1 cup chopped yellow onions
4 cloves garlic, chopped
1 tablespoon 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

In a large skillet, sauté the precooked beef and pork cubes, onions, and garlic in the butter over high heat for 5 minutes, until the onions are golden brown. 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, and pepper and cook until the liquid has evaporate. 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 10 minutes. Refrigerate the mixture about 1 hour to cool 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 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.
Bake for 8 to 10 minutes, until golden brown.

Yield: 8 large or 24 small triangles.

Recipe courtesy City Tavern, Philadelphia