Step away from the butter tarts..
I promised my Facebook friends to post this recipe before New Year’s Eve. These little pockets of heaven are so easy to make and very popular with the guys.. I made a savory Tourtiére Recipe last year, so when I saw these little hand pies over at Simple Bites, I knew I had to try them! If you have left-over Tourtiére filling, they’re so quick and impressive looking. I cooked up a new batch of filling just so I could bake these little ones.. and it was so worth it. Recipes like this are awesome for visitors on Boxing Day and New Year’s Eve house parties because they can be made ahead and served hot right from the oven.
- 1 pound (450g) ground pork
- 1/2 pound (225g) extra-lean ground beef
- 1 large onion, diced
- 2 cloves garlic, chopped
- 2 tsp savory
- 2 pinches ground cloves (optional)
- 1/2 tsp cinnamon
- 1/2 tsp sage
- 1/2 tsp thyme
- salt and pepper
- 6 tablespoons (50g) spelt (or regular) fine bread crumbs
- 1 box puff pastry dough, defrosted
- egg, beaten for brushing
- In a large bowl, mix thoroughly the pork, beef, onion, and just the seasonings.
- Pour 1/2 cup of water into a large saute pan. Heat until water just begins to boil then add the meat mixture. Cover and continue to simmer until the meat is cooked. Lift the lid occasionally to break apart any clumps. Uncover and continue to cook until all liquid is absorbed. This should take about 20 minutes.
- Once the meat is cooked, remove it from the heat and stir in the fine bread crumbs. Check the seasonings and allow to cool completely.
- Roll out the puff pastry until it is about 1/8″ thick, using enough flour to keep the rectangle from sticking to the counter. It should be just thick enough that you can still “handle” the squares and won’t tear when filling. Score in 3″ squares, mine made 4 x 6 squares.
- Spoon a small (quite small) amount of filling into the center of each square.
- Lightly brush the two sides with beaten egg, fold over on a diagonal and press closed with a fork to make it pretty!
- Refrigerate for half an hour before baking. Alternatively, cover and pop into the freezer until frozen. Transfer to a freezer bag or air-tight container and store frozen until ready to serve.
- Preheat the oven to 375°F.
- Place pastries on a silpat or parchment covered baking sheet. Brush the tops with beaten egg.
- Bake for about 15 minutes, or until pastries are golden brown. Serve warm or at room temperatures.
Roll out the puff pastry until it is about 1/8″ thick, using enough flour to keep the rectangle from sticking to the counter. It should be just thick enough that you can still “handle” the squares and won’t tear when filling. Score in 3″ squares, mine made 4 x 6 squares.
Preheat the oven to 375°F.
Place pastries on a silpat or parchment covered baking sheet. Brush the tops with beaten egg.
I’m so happy to have all of my Christmas decorations up to savor, without the added stress of Christmas preparation and shopping. It feels like -26°C outside today, but it’s sunny enough for a walk… but this guy just isn’t interested… I think he got into the butter tarts, too.
If you’re headed out to the mall today..
help you bless you!