Recipes

Mini Tourtière Pies

By Jason Skrobar

Published: 

Mini Tourtière Pies
Portions
12

Ingredients

For the Pie Dough

  • 3 3⁄4 cups all-purpose flour
  • 1 1⁄2 tsp kosher salt
  • 2 tbsp brown sugar
  • 1 3⁄4 cups cold unsalted butter, cut into small cubes
  • 2 tbsp white vinegar
  • 3⁄4 cup ice water

For the Filling

  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 leek, finely sliced, white and light green parts only
  • 1 garlic clove, finely grated
  • 1⁄3 lb ground beef
  • 1⁄3 lb ground pork
  • 1⁄3 lb ground veal
  • 1 medium russet potato, peeled and grated
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground cloves
  • 1⁄4 tsp ground nutmeg
  • 1⁄4 tsp ground allspice
  • 1⁄2 tsp dried thyme
  • 1⁄3 cup chicken stock or water
  • 2 tbsp dry breadcrumbs
  • Kosher salt and cracked black pepper, to taste

For the Egg Wash

  • 1 egg, beaten

Directions

  1. For the dough, whisk together the flour, salt and brown sugar. Add the butter and press it into the flour with your fingers until you have pea-sized and slightly larger pieces. Combine the vinegar and ice water, drizzle it over the flour mixture and mix just until the dough comes together. Divide into two discs, wrap and chill for at least 1 hour.
  2. For the filling, melt the butter in a skillet over medium heat. Cook the onion and leek until softened. Stir in the garlic. Add the beef, pork and veal and cook until no longer pink, breaking it up as it cooks. Add the grated potato, cinnamon, cloves, nutmeg, allspice, thyme, stock, breadcrumbs, salt and pepper. Cook for 6 to 8 minutes until thick and cohesive. Set aside to cool slightly.
  3. Preheat the oven to 375°F.
  4. Roll out one disc of chilled dough on a lightly floured work surface to about 1⁄8-inch thickness. Cut twelve 4 1⁄2-inch rounds to line the cups of a standard muffin tin, leaving a bit of overhang for crimping. Gently press the rounds into the cups and spoon in the filling.
  5. Roll out the second disc of chilled dough to the same thickness and cut twelve 3 1⁄2-inch rounds for the tops. Place them over the filling, crimp the edges to seal and brush the tops with egg wash.
  6. Bake for 30 to 35 minutes, or until the pies are deeply golden and slightly bubbling at the edges and enjoy!

Note: The pies can be assembled and frozen unbaked for up to 3 months. Freeze them in the muffin tin until firm. Remove them from the tin and store in an airtight container. Bake from frozen at 375°F for 32 to 38 minutes. Rewarm baked pies at 325°F for 10