Pacific Rock Celebration Pie with Beet Feta Carpaccio | Saputo Foodservice

Ingredients

• 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
• 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