- 1 cup small cubes of beef
- 1 cup small cubes of skinned and boned chicken
- 1 cup small cubes of veal
- 1 tablespoon finely chopped shallots
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil, or 1 1/2 teaspoons dried
- 1 tablespoon chopped fresh chives
- 1 1/2 teaspoons chopped fresh tarragon, or 3/4 teaspoon dried
- Salt and ground pepper
- Pie dough to line and top 6 large muffin cups
- 1 large Idaho potato, peeled and cut into small dice
- 1 egg, beaten
Preheat the oven to 350 degrees F.
Place each cup of meat in a separate bowl. Season each with shallots, herbs and salt and pepper to taste.
Roll out the pie dough and line 6 large nonstick muffin cups with it, reserving enough to make tops. If not using nonstick muffin cups, grease before lining with pie dough. Cut off overlap.
Make a layer of beef cubes at the bottom of each cup, followed by a layer of potato, then chicken cubes, more potato and finally the veal cubes. Press down slightly to compact the filling. Dampen the top edge of the pie dough in each cup with water and top with a round of the pie dough. Press to make the dough adhere. Using a small paring knife, score the edge of each pie, without cutting through the dough. Make a hole in the center of each, so the steam can escape. Brush each with the beaten egg.
Place the muffin cups in the preheated oven and bake for 50 minutes. Remove pies to individual plates and serve warm.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
256 calories; 13g total fat; 87mg cholesterol; 168mg sodium; 16g carbohydrates; 1g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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