Fathers Day Bbq Pork Pie Food

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.

SAVORY BBQ PIE

Steps:

• For the BBQ Sauce:
• In a medium saute pan over medium heat, saute peppers and onions until soft using 1 tablespoon oil.
• In a bowl, add ketchup, mustard, molasses, brown sugar and hot sauce. Mix together. Pour over sauteed vegetables and stir. Allow to simmer together for 3 to 5 minutes. Reserve 1/2 cup of BBQ sauce and set aside.
• Preheat smoker to 225 degrees F, over hickory soaked chips.
• Season the pork butt with salt and freshly ground black pepper. Be sure to rub in well. Place onto grill, close top of grill and cook for 1 to 1 1/2 hours. Baste pork with BBQ sauce. Close grill top and cook for another 20 to 30 minutes.
• When ready, slice into 1/2 to 1/4-inch slices. Place pork into a bowl and mix in reserved BBQ sauce.
• For the Pie Crust:
• Preheat oven to 350 degrees F.
• Add flour, salt, sugar and shortening to a bowl. Mix together with hands. Add water and mix. Divide into 2 balls.
• Flour your work surface. Roll dough out with a 1/8-inch thickness. Line 1 piece of dough into a 9-inch circular pie dish.
• For the egg wash:
• Beat together the egg and water,
• Add pork to pie dish, then take the second rolled out piece of dough and cover the meat. Pinch the sides together and brush top with egg wash. With a knife, make 3 slits in the top crust. Bake for 50 to 55 minutes or until golden brown.;