Best Beef And Pork Pie Recipes

BEEF AND PORK TAMALE PIE

Steps:

• Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
• The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
• Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.

BEEF AND PORK PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large skillet over medium high heat, saute the ground beef and sausage for 10 minutes, or until browned. Drain excess fat and transfer to a large bowl.
• Combine the meat with the onion and mashed potatoes, mixing well. Season with salt and pepper, cinnamon and cloves to taste. Spoon mixture into two pie shells. Cover each with the other pie shell. Remove foil pan from each top pie shell and, using a knife, poke some holes in each top pie shell to vent steam.
• Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until pie crusts are golden brown.

TAVERN BEEF AND PORK PIE

Steps:

• 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. 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.
• Preheat oven to 350 degrees. In a small bowl, mix together the oil, salt, and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour. Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees for each meat. Remove the meats from the oven and let cool for 20 minutes. Cover and refrigerate up to one day or until ready to use.

CAJUN PORK AND BEEF PIE WITH SAVORY CREAM CHEESE TOPPING RECIPE - (4/5)

Steps:

• For the Crust: Place sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle. Beat at high speed until creamy and fluffy. Beat in egg and milk, then reduce speed to medium and add flour, scraping down the side of the bowl and beating only until incorporated; do not over-mix. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Adjust oven rack to lower-middle position and preheat oven to 350°F. Spray the sides and bottom of an 8-inch springform pan with cooking spray. Remove dough from refrigerator and set on a lightly floured work surface. Using a rolling pin, roll the dough out to a 10 1/2-inch circle about 1/4-inch thick. Press dough into bottom and sides of prepared springform pan. Trim overhanging dough, and prick dough all over with a fork. Top with pie weights or dried beans and bake for 20 minutes. Remove weights and continue to bake for 10 minutes longer. Remove from oven. Meanwhile, For the Filling: Melt butter in a large sauté pan over medium heat. Add onions and celery and cook, stirring periodically, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking for 1 minute. Add pork, beef, thyme, cayenne, black pepper, pimentón, and oregano and cook, stirring and breaking up meat into bits, until meat is browned and cooked through, about 5 minutes longer. Add potatoes, Worcestershire sauce, vinegar, and broth. Cook over medium heat, stirring often, for 10 minutes. Transfer filling to a strainer to drain off excess liquid. Let cool. For the Cream Cheese Topping: Add cream cheese, heavy cream, thyme, and lemon zest to a medium bowl. Season with salt and pepper and beat using a handheld mixer until creamy. Spoon filling into crust and top with cream cheese, taking care to spread it evenly over the whole surface of the pie. Bake until top is browned and bubbly, about 50 minutes. Let pie cool for 10 minutes. Cut into wedges and serve.

CAJUN PORK AND BEEF PIE WITH SAVORY CREAM CHEESE TOPPING

Steps:

• For the Crust: Place sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle. Beat at high speed until creamy and fluffy. Beat in egg and milk, then reduce speed to medium and add flour, scraping down the side of the bowl and beating only until incorporated; do not over-mix. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Adjust oven rack to lower-middle position and preheat oven to 350°F. Spray the sides and bottom of an 8-inch springform pan with cooking spray. Remove dough from refrigerator and set on a lightly floured work surface. Using a rolling pin, roll the dough out to a 10 1/2-inch circle about 1/4-inch thick. Press dough into bottom and sides of prepared springform pan. Trim overhanging dough, and prick dough all over with a fork. Top with pie weights or dried beans and bake for 20 minutes. Remove weights and continue to bake for 10 minutes longer. Remove from oven. Meanwhile, For the Filling: Melt butter in a large sauté pan over medium heat. Add onions and celery and cook, stirring periodically, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking for 1 minute. Add pork, beef, thyme, cayenne, black pepper, pimentón, and oregano and cook, stirring and breaking up meat into bits, until meat is browned and cooked through, about 5 minutes longer. Add potatoes, Worcestershire sauce, vinegar, and broth. Cook over medium heat, stirring often, for 10 minutes. Transfer filling to a strainer to drain off excess liquid. Let cool. For the Cream Cheese Topping: Add cream cheese, heavy cream, thyme, and lemon zest to a medium bowl. Season with salt and pepper and beat using a handheld mixer until creamy. Spoon filling into crust and top with cream cheese, taking care to spread it evenly over the whole surface of the pie. Bake until top is browned and bubbly, about 50 minutes. Let pie cool for 10 minutes. Cut into wedges and serve

CAJUN PORK AND BEEF PIE WITH SAVORY CREAM CHEESE TOPPING

Steps:

• 1 For the Crust: Place sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle. Beat at high speed until creamy and fluffy. Beat in egg and milk, then reduce speed to medium and add flour, scraping down the side of the bowl and beating only until incorporated; do not over-mix. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Adjust oven rack to lower-middle position and preheat oven to 350°F. Spray the sides and bottom of an 8-inch springform pan with cooking spray. Remove dough from refrigerator and set on a lightly floured work surface. Using a rolling pin, roll the dough out to a 10 1/2-inch circle about 1/4-inch thick.
• Press dough into bottom and sides of prepared springform pan. Trim overhanging dough, and prick dough all over with a fork. Top with pie weights or dried beans and bake for 20 minutes. Remove weights and continue to bake for 10 minutes longer. Remove from oven.
• Meanwhile, For the Filling: Melt butter in a large sauté pan over medium heat. Add onions and celery and cook, stirring periodically, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking for 1 minute. Add pork, beef, thyme, cayenne, black pepper, pimentón, and oregano and cook, stirring and breaking up meat into bits, until meat is browned and cooked through, about 5 minutes longer. Add potatoes, Worcestershire sauce, vinegar, and broth. Cook over medium heat, stirring often, for 10 minutes. Transfer filling to a strainer to drain off excess liquid. Let cool.
• For the Cream Cheese Topping: Add cream cheese, heavy cream, thyme, and lemon zest to a medium bowl. Season with salt and pepper and beat using a handheld mixer until creamy.
• Spoon filling into crust and top with cream cheese, taking care to spread it evenly over the whole surface of the pie. Bake until top is browned and bubbly, about 50 minutes.
• Let pie cool for 10 minutes. Cut into wedges and serve.