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Tourtiere hand pies with homemade berry steak sauce
A simple Christmas Eve meal idea, these tourtiere hand pies feature a savoury pork, beef and lamb filling with a flaky pastry crust.
YIELDS
8
Ingredients
Tourtiere
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 lb pound ground lamb
- 1 onion, diced
- 2 cloves garlic, grated
- 3 sage leafs, sliced thinly
- 1 sprig thyme
- Pinch powdered cloves
- 1/2 lb Yukon gold potatoes, peeled, cubed
- 1/3 cup beef tallow (fat) - can be substituted with butter
- 5 sheets puff pastry
- 2 eggs, for wash
- 1 teaspoon salt
- 1 teaspoon black pepper
Berry Steak Sauce
- 3 tablespoons white vinegar
- 5 tablepoons brown sugar
- 1/3 cup tomato puree
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon powdered all spice
- 1/4 cup white onion, grated
- 1 cup wild blueberries - fresh or frozen
Directions
Tourtiere
- Combine the meats into a bowl. Add onion, garlic, herbs and a clove and mix gently together. Place the mixture into a nonstick skillet and brown the beef until fully cooked. Set it aside.
- Place a pot of water onto the stove and bring to a boil. Lace the beef fat into a separate pot over medium heat. Season with salt and pepper and allow to melt. Add potatoes to the boiling water and cook until fork tender. Drain the potatoes.
- Break the potatoes into small bits using a whisk in an up-and-down motion. Add melted beef tallow and whip.
- Add whipped potatoes to the mix mixture and allow to cook thoroughly.
- Preheat the oven to 375°F.
- Lightly flour your clean and dry work surface. Lace a puff pastry down and cut it into four equal parts—put them onto a parchment-lined baking sheet. Repeat with a second piece of puff pastry and lay it on the same sheet. Repeat for more time to create “lids” for the handheld tourtiere pies.
- Place a spoonful of the beef and potato mixture on top of the eight sheets of puff pastry on your baking sheet, being careful to leave the edges exposed and not overstuff each pie. p with a second square of pastry and, using a fork, crimp the edges of the pastry, closing the meat into a sealed pocket.
- Crack the eggs into a small bowl and whisk. Use a pastry brush to paint each pie with egg wash.
- Place in the oven to cook until golden brown - approximately 12 to 14 minutes. Allow to rest for a few minutes before serving.
Berry steak sauce
- Place all ingredients into a heavy-bottomed pot, mix well and bring to a boil. Allow the sauce to cook and reduce over medium heat for 15-20 minutes until it is thick (about 10 minutes). Serve with tortiere pies. Enjoy!
