“New from the Kitchen”
Recipe of the Month – June 2016
Appetizers & Sorbets: Petite Tourtieres
Serves: 48 Tarts
Looking for a new recipe for a cocktail party I came across a recipe for Tourtiers that I thought I could modify. It is a meat pie originating from Lower Canada (now Quebec), usually made with finely diced pork, veal or beef. I used mini muffin tins so they are bite size, great for a pickup item. These are made with ground pork, can be made a head of time and frozen. I also used them for a starter in the restaurant, adding a drizzle of mushroom sauce made with Madeira and red wine.
1 tablespoon butter
1 pound ground pork
1/4 cup finely chopped parsley
1 teaspoon minced garlic
1 small, finely chopped yellow onion
1 stalk, finely chopped celery
2 tablespoons flour
1/4 teaspoon cloves
1/4 cup beef broth
1 Package Pillsbury piecrust
In a heavy saucepan, melt the butter over medium heat. Add the pork and cook stirring constantly until brown. Stir in the parsley, onion, garlic and celery and cook for 10 minutes. Add the flour, stock and cloves and cook until mixture thickens. Transfer to a bowl and set aside.
Cut the pastry into 2″ circles with a cutter and place in mini muffin tins. Fill with the meat mixture.
Bake at 425 in a preheated oven for 25 minutes. Let cool and remove from muffin tins and serve.
Can be frozen in a single layer, uncovered and then stored for up to 2 months. To reheat, bake the frozen tarts at 425 for 20 minutes.