As we get into the colder months this treat is looking more and more tempting! Tourtière Tartlets are perfect for potlucks, as a side to squash soup, a quick grab and go snack, or even as a fancy appetizer! This recipe will impress your guests this Thanksgiving and holiday season.
Yield: 12 tartlets
Prep Time: 40 minutes
Cooking Time: 30 minutes
2 lb (1 kg) lean Ontario ground pork
2 cups (500 mL) onions, finely chopped
1 Tbsp (15 mL) garlic, minced
4tsp (20 mL) fresh sage, chopped
1 ½ tsp (7 mL) salt
1 tsp (5 mL) black pepper
½ tsp (2 mL) celery seed, ground
¼ tsp (1 mL) ground cloves
½ cup (125 mL) water
2 cups (500 mL) mashed baking potatoes
short crust pastry for 12 tarts
2 eggs, beaten
- In a large saucepan, combine first nine ingredients. Over medium heat, bring to a boil, and simmer for 30 minutes or until liquid has almost evaporated. Stir frequently to break up pork. Cool mixture for 30 minutes. Stir in mashed potatoes until well mixed. Line 12 tart trays with pastry. Divide pork equally between trays.
- Combine eggs with 2 Tbsp (25 mL) water. Brush edges with egg wash. Cut out covers, cover and crimp edges. Freeze at this stage if desired. Preheat oven to 400ºF (200ºC). Before baking, brush tops with egg wash and make a small steam hole in top of each. Bake at 400ºF for 30 minutes or until the pastry is nicely browned.
Note: Always cook ground pork to well done.