Tourtiére Hand Pies
 
Cook time
Total time
 
Ingredients
  • 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
Instructions
  1. In a large bowl, mix thoroughly the pork, beef, onion, and just the seasonings.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon a small (quite small) amount of filling into the center of each square.
  6. Lightly brush the two sides with beaten egg, fold over on a diagonal and press closed with a fork to make it pretty!
  7. 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.
  8. Preheat the oven to 375°F.
  9. Place pastries on a silpat or parchment covered baking sheet. Brush the tops with beaten egg.
  10. Bake for about 15 minutes, or until pastries are golden brown. Serve warm or at room temperatures.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/12/26/tourtiere-hand-pies/