Serves : 4
Preparation time: 30 minutes
Cooking time : 175 minutes
Ingredients
- 250 g (9 oz) stewing beef cubes
- 250 gr (9 oz) stewing pork cubes
- 250 gr (9 oz) chicken breast cubes
- 90 ml (6 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 sprigs thyme
- 250 ml (1 cup) Porto
- 15 ml (1 tbsp.) tomato paste
- 30 ml (2 tbsp.) honey
- 1 l (4 cups) beef broth
- 250 ml (1 cup) green olives, sliced
- 2 pieces savoury pastry dough (shortcrust pastry)
Preparation
- In a saucepan, brown meat cubes coated with Mycryo butter or in the fat of your choice.
- Add the onion, garlic, thyme and port and reduce the liquid by half.
- Add tomato paste, honey and stock, cover and cook over low heat for 2 hours.
- Preheat oven, rack in center, to 190°C (375°F).
- Strain the mixture to separate the liquid from the meat. Remove thyme.
- Return liquid to saucepan and heat until syrupy. Check seasoning.
- Add the meat to the sauce.
- On the work surface, cut the pastry into discs to cover the bottom of mini-cocottes or ramekins. Also cut pastry discs to cover the top of the preparation.
- Line each container with a pastry disk.
- Spread meat mixture in each container.
- Cover the top with a disc of pastry.
- Using a knife, make a small opening in the center of the pastry cover and bake for 45 minutes.
