Beef hand pies filled with Open Prairie beef chuck and dusted with powdered sugar.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Tyson Fresh Meats Foodservice.
Pork Loin
INGREDIENTS
- 1 1/2 lbs. Open Prairie Natural Meats Chuck Beef, sliced in large chunks
- 3/4 to 1 bottle Red wine (approx)
- water or stock to cover
- 1 qt. Mirepoix (onion carrot celery)
- Bouquet garni (herbs wrapped in cheese cloth)
- 1/4 cup Mint, chopped
- 1/2 cup Snap peas, sliced thin
- Puff pastry
- Powdered sugar
METHOD
- Sear chuck on both sides to develop flavor.
- Remove and add in mirepoix and sauté. Add in bouquet and chuck back into braiser.
- Add in wine and stock. Cook until tender on burners covered on a med-low or in oven at 350f.
- Let cool and pull apart. In a bowl mix shredded chuck, peas, mint, za’atar or spices, and a touch of the braising liquid.
- Fill cut out puff pastry and fry at 350f until golden brown.
- Dust with powdered sugar to play off the sweetness of the beef.
