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Description
Prepare individual-sized savory meat pies with a gluten-free crust. These mini tourtières are suitable for appetizers or single servings.
Ingredients
Scale
- 1 ¼ cups gluten-free all-purpose flour blend (with xanthan gum)
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¼ cup ice water (approx.)
- 1 tablespoon olive oil
- 1 lb ground pork (or a mix of pork and beef)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ cup beef broth
- 1 teaspoon dried savory (or thyme)
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large bowl, whisk together the gluten-free flour blend and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Divide the dough into two equal portions. Form each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add the chopped onion and garlic to the skillet and cook until softened, about 5-7 minutes.
- Stir in the beef broth, savory, ground cloves, and cinnamon. Bring to a simmer and cook until most of the liquid has evaporated, about 10-15 minutes. The mixture should be moist but not watery.
- Season with salt and pepper to taste. Let the filling cool completely.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface (using gluten-free flour), roll out one disc of pastry to about 1/8-inch thickness.
- Using a 3-inch round cutter, cut out circles from the dough. Gently press each circle into the cups of a mini muffin tin.
- Fill each pastry-lined cup with about 1-2 tablespoons of the cooled meat filling.
- Roll out the second disc of pastry and cut out smaller circles for the top crusts.
- Place a top crust over each filled pie, gently pressing the edges to seal. You can crimp the edges with a fork for a decorative touch.
- Cut a small vent slit in the top of each mini pie.
- Bake for 25-30 minutes, or until the crust is golden brown. Let cool slightly before serving.
Notes
- Ensure the meat filling is cool before adding it to the pastry to prevent the crust from becoming soggy.
- You can use a mix of ground pork and beef for a richer flavor.
- For a decorative edge, use a fork to crimp the top and bottom crusts together.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Appetizer
- Method: Baking
- Cuisine: Québécois
Nutrition
- Serving Size: 1 mini tourtière
- Calories: 250
- Sugar: 1
- Sodium: 280
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 10
- Cholesterol: 45