Meat Pies and Minis (Tourtiére)

Distinctively spiced with allspice, cinnamon and savory, this Quebec meat pie filling can be made into mini appetizer two bite pies, medium sized ones for a little lunch or an 8" pie to serve as part of a holiday or any day dinner.

Ingredients:

1 1/2 lb pie dough

 

2 lbs ground pork/beef mix

1 medium onion, chopped

3 stalks of celery chopped

1 carrot, shredded

1 apple, shredded

1/2 cup water

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp allspice or cloves

1/4 tsp cinnamon

1/2 tsp savory

1/2 tsp celery seed

1/2 cup dry bread crumbs

Stir everything together up to and including the bread crumbs in a large frying pan and cook just until the meat is no longer pink. You can make the filling and fill your pies right away or refrigerate it a day or two then assemble like I did here.

Roll out the dough and place rounds in the bottom of your pie size of choice. For the minis and mediums you may have to go through a few glasses in your cupboard to find the right size for cutting. Here is the breakdown of what you can make with this filling and this amount of dough.

1/2 lb dough = 16 mini muffin pies

1/2 lb dough = 8 medium muffin pies

1/2 lb dough = 1 - 8" pie

Or you can make it all up into 39 minis, 24 medium or 3 - 8", you get the idea!

Once your pies are filled, wet the edges of the dough with water and place their tops on. Pinch to seal and make vent holes in the top to let the steam out and bake in a 425°F oven for 20-25 minutes for the small pies and 25-30 for the 8". I planned on using these a few days later so I baked them just to a light golden colour. They'll brown a little more when re-heated.

To re-heat just put them in a 350°F oven for 10-12 minutes for the small ones and 20 or so minutes for the 8".

Serve plain or with chili sauce, ketchup or chutney. If serving the 8" a nice gravy and mashed potatoes is just right!