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
- 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.
- Cut your dough into 3-inch squares.
- 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.
- 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.
- 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.
- Chill the hand pies for at least 30 minutes before baking, or freeze in a single layer on a tray.
- Once frozen solid, put the sealed hand pies into an airtight bag and place in the freezer for when you need them.
- 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.
- Cook in a 375F oven for about 15 minutes, or until brown on the top.
- Wait for them to cool before eating, or you will have lava in your mouth. I know this too.
Recipe by Simple Bites at http://www.simplebites.net/mini-tourtiere-hand-pies-recipe-eat-well-spend-less/