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Celebration pie with beet feta carpaccio
  • Prep
  • Total
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Pacific Rock Celebration Pie with Beet Feta Carpaccio

This dish brings elevated comfort with a rich blend of veal, pork, broccolini, chestnuts, and Pacific Rock cheese wrapped in golden puff pastry. Paired with citrus-dressed beet carpaccio and Feta cheese, it offers a refined balance of warmth and freshness. Ideal for holiday and event menus, it adds a premium, celebratory touch without being season-bound. It is a versatile showpiece that boosts perceived value, supports upselling, and leaves customers with a lasting impression of quality and culinary sophistication.

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Ingredients

  • Meat Pie :

    • 50 ml Olive Oil
    • 300 g Veal Tenderloin, diced
    • 300 g Pork Tenderloin, diced
    • 200 g Onions, diced
    • 400 g Potatoes, diced
    • 2 cloves Garlic, minced
    • 50 g Chestnuts, roughly chopped
    • 350 g Pacific Rock Cheese, diced
    • 200 g Broccolini, chopped
    • 0.5 tsp Cloves
    • 0.25 tsp each Nutmeg, Allspice
    • 0.5 tsp Thyme
    • 0.75 tsp Sage
    • 1 tsp Salt & Pepper
    • 1 sheet Puff Pastry
    • AP Flour, as needed
    • 4 Egg Yolks
    • 1 tsp Coarse Black Pepper
    • 1 tsp Thyme Leaves
    • 60 ml Spiced Gravy

  • Beet Feta Carpaccio:

    • 4 Rainbow Beet Roots
    • 100 ml Olive Oil
    • 2 Tbsp Cider Vinegar
    • 2 Oranges, zest and juice
    • 4 tsp Dijon Mustard
    • 2 tsp Maple Syrup
    • 1 pinch Salt & Pepper
    • 25–50 g Feta Cheese, crumbled
    • 1 pinch Fresh Thyme
    • 1 drizzle Olive Oil

Directions

  1. Meat Pie
  2. Bring a pot of water to a boil and cook diced potatoes until just tender. Drain and set aside.
  3. In a large skillet, heat olive oil until shimmering. Sauté veal and pork until browned. Remove from pan.
  4. In the same pan, cook onions, garlic, cloves, nutmeg, allspice, thyme, and sage until onions are soft. Add broccolini, potatoes, and chestnuts; cook for 3 minutes.
  5. Transfer mixture to a large bowl, add browned meats, stir in Pacific Rock cheese, and season with salt and pepper.
  6. On a floured surface, roll out puff pastry until slightly larger. Brush with egg yolk.
  7. Spoon filling onto one half of the pastry, leaving a 5 cm border. Fold over and crimp edges to seal.
  8. Transfer to a greased, parchment-lined cake pan. Brush with remaining egg yolk, sprinkle with coarse black pepper and thyme leaves, and score the top to vent steam.
  9. Bake in a preheated 200°C oven for 25 minutes, then reduce heat to 180°C and bake an additional 20 minutes until golden brown.
  10. Remove from oven and let rest for 10 minutes before slicing.
  11. Serve thick slices topped with spiced gravy and Beet Feta Carpaccio.

  12. Beet Feta Carpaccio
  13. Scrub and trim beets, then wrap in foil and roast at 200°C for 1 hour until soft. Cool completely, peel, and slice thinly on a mandoline.
  14. Whisk together olive oil, cider vinegar, orange zest and juice, Dijon mustard, maple syrup, salt, and pepper. Toss beet slices gently in the dressing until evenly coated.
  15. Plate the beet carpaccio and garnish with crumbled Feta cheese, a drizzle of olive oil, and fresh thyme.

Recommended Products

We recommend you use these Saputo products for this dish!

Pacific Rock

Pacific Rock

Naturally aged in our ripening room, our hard-ripened cheese reveals its rich, nutty, buttery accents over time.

Cow Milk Feta Cheese

Cow Milk Feta Cheese

Fresh yet salty and with a slightly tangy taste, our cow milk Feta cheese's soft and crumbly texture makes it perfect for many culinary creations.

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