Mini Tourtières

Name: Mini Tourtières
Prep time: 45 min
Cook time: 25 min
Total time: 100 min
Yield: 12 servings
Cuisine: Quebecois
Ingredients: 2 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon salt; 1 cup unsalted butter (cold, cubed); 1/4 cup ice water (plus more if needed); 450 grams ground pork; 1 small onion (finely chopped); 1 clove garlic (minced); 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup chicken broth; 1 egg (beaten, for egg wash)

100 min 12 servings Medium

All Recipes

Mini Tourtières

Delightful individual-sized savoury pies filled with a seasoned meat mixture, perfect for appetizers or a hearty snack.

Prep

45 min

Cook

25 min

Total

100 min

Servings

Difficulty

Medium

Tourtière is a classic Québécois meat pie traditionally enjoyed during the holiday season, particularly around Christmas and New Year's. The rich, savoury filling encased in a flaky pastry shell is a comforting dish that holds a special place in the hearts of many Canadians. Mini tourtières offer a delightful twist on the traditional pie, transforming it into a convenient, hand-held treat. These individual-sized pies are perfect for parties, potlucks, or as a satisfying snack. They capture all the flavours of the classic dish while adding a touch of modernity and ease of serving.

Ingredients

Servings

Pastry

Filling

Instructions

Prepare the pastry

In a large bowl, combine flour and salt. Add cubed butter and mix with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.

Pro tip: Chilling the dough makes it easier to roll out and helps prevent shrinking.

Cook the filling

In a large skillet over medium heat, cook the ground pork until browned, about 5 minutes. Use a meat thermometer to ensure the pork reaches an internal temperature of 160°F / 71°C, probing the thickest part of the meat. Add onion and garlic; sauté until soft. Stir in cinnamon, cloves, salt, and pepper. Add chicken broth and simmer until liquid has evaporated. Let it cool slightly.

Pro tip: Ensure the filling is well-cooked and flavourful before assembling the pies.

Preheat the oven

Preheat your oven to 200°C (400°F). Grease a 12-cup muffin tin or line with paper liners.

Roll out the pastry

On a lightly floured surface, roll out the chilled dough to about 3 mm (1/8 inch) thick. Cut out 12 circles, each about 10 cm (4 inches) in diameter, and 12 smaller circles for the tops.

Pro tip: Use a glass or cookie cutter to create uniform circles.

Assemble the mini tourtières

Place the larger dough circles into the muffin tins, pressing down gently. Fill each with the pork mixture. Place the smaller dough circles over the filling, pinching edges to seal. Cut a small slit in the top of each pie to allow steam to escape.

Pro tip: Brush the tops with beaten egg for a glossy finish.

Bake the mini tourtières

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown. Let cool slightly before serving.

Pro tip: Ensure an internal temperature of 160°C (320°F) for safety.

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Tips & Tricks

<ul><li>Use a muffin tin to create perfect mini tourtières.</li><li>Chill the dough before rolling for easier handling.</li><li>Ensure the meat filling is well-cooked before assembling the pies.</li><li>Brush with egg wash for a golden, glossy finish.</li></ul>

Serving Suggestions

Serve mini tourtières warm, accompanied by a tangy relish or chutney to complement the rich filling. They pair wonderfully with a crisp green salad or roasted vegetables for a more complete meal. These mini pies can be made ahead and frozen for up to two months. Simply reheat them in the oven at 180°C (350°F) until heated through. Store any leftovers in an airtight container in the fridge for up to three days.