A golden puff pastry encloses a hearty trio of beef, pork, and chicken, combined with sautéed vegetables and aromatic herbs. It’s a savory, comforting dish perfect for a family dinner or a cozy gathering.
Here is the English translation of the recipe:
Ingredients (serves 6–8)
- Puff pastry: 2 sheets (about 250 g each)
- Beef: 200 g (ground or diced into small cubes)
- Pork: 200 g (ground or diced into small cubes)
- Chicken breast: 200 g (diced into small cubes)
- Onion: 1 medium, chopped
- Carrot: 1, diced
- Celery: 1 stalk, finely chopped
- Fresh mushrooms (optional): 100 g, sliced
- White wine: 80 ml
- Stock (vegetable or meat): about 200 ml
- Extra virgin olive oil: 3 tablespoons
- Butter: a small knob (for sautéing)
- Rosemary: 1 sprig (or other herbs you like, such as thyme or bay leaf)
- Salt and pepper: to taste
- Egg: 1 (for brushing on top)
Method
- Preparing the meats
- In a large skillet, heat 2 tablespoons of extra virgin olive oil and a small knob of butter.
- Add the chopped onion, diced celery, and diced carrot. Sauté over medium heat for about 5 minutes, until the vegetables begin to soften.
- Next, add the beef, pork, and chicken. Increase the heat slightly and let everything brown, stirring occasionally.
- Deglazing and cooking
- Once the meats are nicely browned, pour in the white wine and let the alcohol evaporate.
- Add the mushrooms (if using), the sprig of rosemary (or other herbs), and gradually pour in the warm stock.
- Lower the heat, season with salt and pepper, and cover. Cook for 15–20 minutes until the meats are tender and the sauce has reduced.
- If the sauce dries out too quickly, add a little more stock as needed.
- Preparing the base
- Take a round baking pan or pie dish, about 24–26 cm in diameter. Line it with parchment paper if it’s not non-stick.
- Lay the first sheet of puff pastry on the bottom, pressing it gently onto the sides of the pan.
- Filling
- Remove the sprig of rosemary from the meat mixture.
- Let the meat and vegetable mixture cool slightly.
- Spoon the filling onto the pastry base, leaving about 1–2 cm free around the edge.
- Covering
- Cover the filling with the second sheet of puff pastry, sealing well with the bottom layer (you can press gently with the tines of a fork or pinch the pastry together).
- Make a few small holes or cuts on the surface to allow steam to escape during baking.
- Finishing and baking
- In a small bowl, lightly beat the egg with a pinch of salt, then brush it over the pastry’s surface.
- Bake in a preheated oven at 180°C (or 170°C if using a fan-assisted oven) for about 30–35 minutes, until the pastry is puffed and golden.
- Serving
- Once baked, remove from the oven and let it rest for at least 10 minutes before slicing, so the filling can set.
- Serve it warm or at room temperature, cut into wedges.
Tips and Variations
- Spices: If you like bolder flavors, add a sprinkle of sweet or hot paprika to the sautéed vegetables.
- Alternative vegetables: For extra color, you can add peas or diced bell peppers along with the meats.
- Cheese: To make it even richer, add cubes of smoked scamorza, provola, or fontina into the filling halfway through cooking in the skillet.
- Pie crust: You can replace puff pastry with homemade or store-bought pie crust (pasta brisée). The result will be crispier and less flaky.
Enjoy! This three-meat rustic pie brings together the tenderness of chicken, the robust flavor of beef, and the sweet taste of pork, for a rich and hearty result. Serve it with a fresh salad or roasted potatoes for a complete meal.
