A recent Tenderflake survey revealed that one in five Canadians consider tourtière their favourite savoury pie. Inspired by the classic French Canadian favourite, these mini versions are perfect for holiday gatherings. Save yourself time on the day of your event by baking these pies ahead of time and freezing them in an airtight container. Once needed, simply defrost, reheat for 5-10 minutes and serve. More holiday tips, recipes and free printable stencils can be found online at www.tenderflake.com.
- 1 package (18) Tenderflake Frozen Mini Tart Shells
- 1/2 lb (250 g) lean ground pork
- 1 onion, finely chopped
- 1 carrot, finely grated
- 4 garlic cloves, minced
- 1 tsp (5 mL) salt
- 3/4 tsp (3 mL) celery seed
- 1/2 tsp (2 mL) ground pepper
- 1/2 tsp (2 mL) allspice
- 1/4 tsp (1 mL) ground cloves
- 3/4 cup (175 mL) apple cider or juice
- 1/2 cup (125 mL) mashed potatoes
- Defrost tart shells according to package directions. Place on baking sheet.
- Preheat the oven to 350°F (180°C).
- Crumble pork into a large, nonstick skillet over medium-high heat. Cook, breaking the meat into small pieces with a wooden spoon, until browned. Drain off any excess fat.
- Add onion, carrot, garlic, salt, celery seed, pepper, allspice and cloves. Cook, stirring occasionally, for 5 minutes. Stir in cider and potatoes; reduce heat and simmer, stirring occasionally, for 5 minutes or until thickened. Remove from the heat; cool to room temperature.
- Divide pork mixture evenly between tarts shells.
- Bake on lowest rack, for 30 to 35 minutes or until golden brown.
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