Tourtiere Hand Pies
Author: Danny
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
A two-bite tourtière, these bake up beautifully from frozen. Serve with a green tomato ketchup or fruit chutney. And beer.
  • 1 cup of tourtière filling
  • 1 lb package of puff pastry (454 grams)
  • 1 egg, beaten
  1. On a well-floured surface, roll out your puff pastry dough to just over 21 x 18 inches. You can go a little bigger, but your final crust will be thinner.
  2. Cut your dough into 3-inch squares.
  3. Working with about 6 squares at a time, put 1 tablespoon of spice meat filling in the center of each square and "paint" about a half-inch line of beaten egg along two adjacent sides with a pastry brush.
  4. Fold the square diagonally, making sure to not get any meat on the edges. If you put too much filling in the center, you will have a hard time doing this. I know.
  5. Crimp the edges with your fingers to seal, and then press the edges with a fork to double-check the seal and to make a pretty pattern.
  6. Chill the hand pies for at least 30 minutes before baking, or freeze in a single layer on a tray.
  7. Once frozen solid, put the sealed hand pies into an airtight bag and place in the freezer for when you need them.
  8. When you're ready to rock, brush some more beaten egg on one side and place them on a cookie sheet so that they don't touch each other.
  9. Cook in a 375F oven for about 15 minutes, or until brown on the top.
  10. Wait for them to cool before eating, or you will have lava in your mouth. I know this too.
Recipe by Simple Bites at