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Recipe slightly adapted from Gourmet magazine, December 2003 and the
Epicurious.com website. A Tourtières is a meat pie originating in Quebec, Canadian. It is usually make with
minced pork and/or veal or beef. It is a traditional dish served at Christmas and New Year’s Eve celebrations. Photo by Quentin Bacon.
This delicious hors d'oeuvre recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR.
Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together.
Prime Rib (Standing Rib Roast) Christmas Dinner which includes this recipe.
Check out my
Appetizer Recipes for more great cooking ideas.
Miniature Tourtières - Canadian Pork Pies Recipe
Yields: 24 hors d'oeuvres
Prep time: 20 min
Bake time: 17 min
1 pound lean ground pork
onion, finely chopped (approximately 3/4 cup)
garlic clove, minced
1/2 teaspoon dried savory, crumbled
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
3 tablespoon all-purpose flour
Pastry (see recipe below)
In a 12-inch nonstick skillet over moderate heat, cook the ground
pork with the onions, garlic, savory, salt, allspice, and pepper, stirring
frequently and breaking up lumps with a fork, until pork is no longer pink,
approximately 5 to 7 minutes. Sprinkle with flour and cook, stirring, until
thickened, 3 to 4 minutes.
Remove from stove and let filling cool completely. NOTE: Pork Filling can be made one (1) day
ahead and chilled, covered. Bring to room temperature before using.
Make the Pastry (see below) while the Pork Filling cools. Put oven
rack in middle position and preheat oven to 425°F.
Turn out dough onto a lightly-floured surface and gently knead 10
to 12 times. Roll out dough on lightly-floured surface with a floured rolling
pin into a rough 18-inch round (1/8 inch thick), dusting with just enough
additional flour to keep dough from sticking. Cut out 24 rounds with a 3-inch
cutter and 24 leaves with leaf-shaped cutter (you can use any cookie cutter
design that you desire). Make decorative lines on leaves with tip of a sharp paring knife.
Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling.
Bake pies until crusts are golden, 15 to 17 minutes. Lift pies out
of muffin cups and transfer to a rack. Cool to warm, about 15 minutes.
Prepare Ahead of Time: Pies can be assembled and baked 6 hours ahead and cooled, uncovered, then
chilled, uncovered. Either serve at room temperature or reheat in a preheated 250°F oven until warm, about 15 minutes.
Freezing: Freeze tourtières, uncovered, in single layer on baking sheets.
Do not thaw before reheating. To reheat, preheat oven to 425°F. Bake frozen tourtières in a single layer on a baking sheet for about 20 minutes or until sizzling.
Makes 24 hors d'oeuvres.
1 1/2 cup all-purpose
1 1/2 teaspoons
1 teaspoon salt
3 tablespoon cold vegetable shortening
2 tablespoon cold unsalted butter, cut into 1/2-inch cubes
1/2 cup whole milk
In a large bowl, whisk together flour, baking powder, and salt. Blend in shortening
and butter with a pastry blender or your fingertips until mixture resembles
coarse meal. Add milk and stir with a fork just until a dough forms.