Mashed Potato Topped Mini Tourtiere Recipes

FRENCH CANADIAN TOURTIERE

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

POTATO TOPPED MINI MEATLOAVES

Steps:

• Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
• In 2-quart saucepan, make potatoes as directed on pouch. Set aside. In large bowl, mix meatloaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
• In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meatloaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
• Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.

MINI BEEF TOURTIERES

Steps:

• Cream butter and cream cheese. Add flour, a little at a time, until a dough forms. Shape into a ball. Cover and refrigerate 1 hour. , Meanwhile for filling, heat oil in a large skillet over medium-high heat. Add ground beef and onion; cook, crumbling meat, until beef is no longer pink, about 5 minutes. Add garlic; cook 1 minute more. Add the next 8 ingredients. Stir in bread crumbs to absorb meat juices. Let stand about 10 minutes., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. round biscuit or cookie cutter. Press crust on bottom and up sides of 30 ungreased mini-muffin cups, rerolling dough as needed., Preheat oven to 375°. Spoon 1 tablespoon filling into each prepared muffin cup. Bake until crust is golden, about 15 minutes. If desired, top with tomatoes and parsley.

TOURTIERE 1959

Steps:

• Boil peeled potato, drain and mash let cool.
• Combine the minced ground pork with the cream and the onion, garlic, and spices.
• Heat to boiling, and break up the meat as its cooking.
• Cook on a simmer for 25 minutes, until all the liquid has evaporated.
• Remove from heat and stir in the mashed potato.
• Chill until cold.
• Prepare your favourite savoury pie crust for a double pie.
• Line pie plate with bottom crust, and place filling evenly into shell.
• Top with top crust.
• Vent slightly.
• Pie now can be frozen for future baking, or baked now.
• Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
• Let pie rest 5 minutes, before cutting.
• Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.

MASHED POTATO - TOPPED MINI TOURTIERE

Steps:

• In a large saucepan of salted water, boil potatoes until fork-tender, about 12-15 minutes. Drain well, transfer to a bowl and mash roughly. Add the cream cheese, nutmeg, and 1/4 teaspoons each salt and pepper. Beat with an electric mixer until smooth.
• Meanwhile, combine beef and pork in a large skillet set over medium-high heat. Add the onion, garlic paste, thyme, cinnamon, allspice and remaining salt and pepper. Cook, breaking up meat until browned, about 8 minutes. Stir in flour and cook for 1-2 minutes before adding broth. Bring to a boil; reduce heat and simmer for 10 minutes until thickened. Stir in frozen peas or corn.
• Divide the mixture between 8 1-cup foil tart pans. Cool slightly. Spread an equal amount of potato over each meat portion.
• If eating right away, wrap pies with foil and bake covered for 20 minutes. Uncover, bake about 10 minutes longer until lightly browned and serve.