A savoury meat pie traditional in Quebecois kitchens during the holidays, tourtière is classic winter fare. Most tourtière comes in the form of a full-sized pie, wrapped in rich pastry - these party-sized versions make great finger food, even if it’s just a small group, watching Christmas movies or cozying up around the fire. These little pastry pockets are also ideal for making ahead and freezing-simply slide them into the oven directly from the freezer when you’re ready for them, and try serving them with grainy mustard or a dish of fruit chutney.
By Julie Van Rosendaal
In a large, heavy skillet, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft.
Add the pork, beef, potato, celery and garlic and cook, breaking up the meat with a spoon, until it’s completely cooked through and no longer pink.
Stir in the sage, thyme, cinnamon, allspice, salt and pepper and set aside to cool. (Filling can be made and refrigerated up to 3 days in advance.)
When you’re ready to bake, preheat oven to 375°F.
On a lightly floured surface, roll the dough out about 1/8-inch thick and cut into 2-3-inch rounds with a cutter or glass rim.
Fill each with a spoonful of filling, fold the pastry over to enclose it and press with the tines of a fork or your fingers to seal.
Transfer to a parchment-lined baking sheet and poke each one with a fork to allow steam to escape.
If you like, brush with lightly beaten egg.
Bake for 20-25 minutes, until golden. Makes about 2 dozen mini tourtière.