Mini Tourtiere Pork Pie is a simple and wonderful French-Canadian recipe that is a Christmas staple in many parts of New England but I enjoy it year-round!
Mini Tourtiere (Pork Pie)
1 lb ground pork
2 ½ cups potatoes, peeled and cut into 1” cubes (2 medium)
½ sweet onion
½ tsp cloves
½ tsp nutmeg
½ tsp allspice
½ tsp cinnamon
½ tsp sage
½ tsp salt
½ tsp pepper
2 tbsp butter
3 premade pie crusts (see note* below)
1 egg, beaten
Spicy brown mustard
Combine the first 10 ingredients (pork through pepper) in a skillet. Cook, covered, on medium-low for 4 hours until liquid is absorbed, stirring occasionally. As the mixture thickens, turn down the heat in increments so it will continue to simmer. Begin to stir more frequently, scraping the bottom of the pan to avoid sticking.
Remove from heat and mash with a hand-held potato masher until all large lumps are gone. Allow to cool for easier handling.
Generously grease a 12 ct. standard-sized muffin tin. Using glass or biscuit cutter, cut 12 5” pastry circles and line muffin cups, pressing to the sides and bottom. Fill with ¼ cup pie filling and cover with 2½” pastry circle. Run a finger dipped in the water around the seam and crimp edges to seal. Cut a slit in the top of each pie.
Bake at 400͒ for 20-25 minutes or until golden brown. Allow cooling for 10 minutes. Run a knife around the edge of each cup and gently remove the pies to a cooling rack.
Serve warm with spicy brown mustard and pickles.
Servings: 12, 300 calories per serving
*I do not make pie crust. I’ve tried to make it in the past (lots of times) and it’s been a dismal failure. Maybe I don’t have the patience or maybe I didn’t inherit the “pie crust gene” from my grandmother….I don’t know. But I must concede defeat. If anyone has a great pie crust recipe that you’d like to share, please do so in the comments below!
Hack: Place cooled pork pies on a cookie sheet and freeze until solid. Store in a tightly covered freezer container. I don’t recommend using a freezer bag as the crust might break up as they are moved around the freezer.
To reheat: Thaw in refrigerator overnight. Bake in 350͒ for 15-20 minutes or until internal temperature reaches 160͒. If desired (and for moister filling) pop off top crust and place pickle slice directly on meat filling. Replace the top and reheat.