Tourtiere Bites

I absolutely adore tourtiere and I plan on *finally* publishing my recipe for the real deal this year. I’ve been working on that recipe for 5+ years and it’s so dear to me. I want it to be perfect for everyone so you can enjoy the same warmth and love of each bite that I do, but I think I’ve been kind of stuck trying to make it perfect so it’s time to put it out there! In the meantime, I adapted my recipe for a smaller format, especially since many people’s holidays will be smaller this year. These little bites have all the flavour of the larger pie but come together much more quickly, and don’t require pie dough!

My favourite part of these tourtiere bites is taking the method from baklava where you pour honey syrup while they are still piping hot; pouring the maple syrup over the bites right when they come out of the oven gives a sweet little crust making them extra addictive. 

I hope you enjoy these little bites this holiday season!

---

Tourtiere Bites

This yields 16 bites, you could easily double if you have a larger crowd.

1-1.5 hour (30 min prep, 30-40 min cooking)

Tools needed: mini-muffin tray

Ingredients:

1 tsp olive oil

1 small white onion, finely diced  (~½ cup)

1 clove of garlic, minced

½ lb ground pork

⅛ tsp ground nutmeg

⅛ tsp ground cinnamon

1/16 tsp ground clove (I just eyeballed a half of a ⅛ measuring spoon)

Salt and pepper

1 small potato grated (~ 1 cup)

1 sheet puff pastry, thawed (½ a package)

2 tbsp maple syrup

Method:

1. Preheat oven to 375F.

2. Heat a pan to medium-high heat, add the oil and the diced onion and minced garlic. Sautee until softened, about 5-7 minutes.

3. Add in the ground pork and spices, allowing the pork to brown and cook through (you don’t need to disturb it too much). About 5 minutes.

4. Once the pork is cooked, add in the grated potato. There should be enough pork fat in the pan but if needed you can add more olive oil. If it dries out add a tbsp of water. Continue to cook until the potato is tender, about 10 minutes. Season well with salt and pepper (it should taste good when you taste!).

5. Roll out 1 sheet of puff pastry and cut into 16 squares. Place the squares into mini muffin tin and press into the tin leaving the corners hanging. Scoop the filling into the pastry (about 1 tbsp per) until evenly divided. Fold the corners on top of the filling to almost close each mini-pie bite.

6. Bake for 30-40 minutes until the puff pastry is golden brown. Immediately after removing from the oven pour a little maple syrup over each bite - it will sizzle in the pan and soak into the filling/pastry without getting too sticky.

7. Serve warm!

Mushroom Tourtiere

Meat pies have always been a Christmas tradition in our house. I remember my grandmother used to make rabbit pies on Christmas Eve - she always told me my piece of pie was from the “chicken” pie, bless her. As I got older and more interested in cooking, as well as our Acadian background, I started making tourtieres to enjoy on December 23rd. A new tradition was born, and each year the “tourtiere” night grew as well. One of my dear friends who attends every year is vegetarian, so I’ve been playing around with a veggie tourtiere recipe for the past few Christmases. I wanted it to have the same warming flavour as tourtiere, and for the filling to have a similar texture. The different mushrooms add savouriness, and the variety of nuts add texture (and nuttiness!). Since mushrooms and nuts can be a bit one-note in flavour, I have added a balsamic maple reduction to drizzle over the filling right before it’s baked so that every bite tastes a little different. Some bites you’ll get the reduction, others will just be mushrooms. A new adventure every time! 

Tips for the pie

Cut everything into equal sizes

To replicate the texture of a pie with ground meat, I try to cut my mushroom, celery, leeks and nuts into relatively equally small pieces. This gives it a bit of a crumbly texture, and then the grated potato with the broth helps hold the filling together.

Do not disturb the mushrooms

Mushrooms have the ability to get a deep brown colour to them if they aren’t fussed with too much. Once you add in your mushrooms to the pan, walk away! It’s always tempting to stir and move around food in a pan, but letting the mushrooms sit undisturbed will allow them to get a nice, deep colour (which means more flavour!).

Serve it with a nice, bright salad

The pie is pretty heavy, so a bright, acidic salad will pair well with this. My Go-To Winter Salad is a perfect partner. Even some simple arugula dressed with lemon juice, olive oil and salt and pepper would be great! 

---

Mushroom Tourtiere

Makes 1 x 8 inch pie, or 2 x 4 inch mini pies

2 hours total, assuming your pie crust dough is ready/chilled

Ingredients:

Filling:

1-2 tbsp butter

1 tbsp olive oil

3-4 cups of diced mixed mushrooms - (I did 1 portobello mushroom, 1 large oyster mushroom and 1 pint of shiitake)

2 celery stalks, finely diced

1 leek, sliced

¼ cup chopped pecans

¼ cup chopped walnuts

½ tsp dried thyme

¼ tsp ground cinnamon

⅛ tsp ground clove

⅛ tsp ground nutmeg

1 potato, grated

⅓ cup vegetable broth

2 pie crusts (here are my two go-to recipes: all butter or butter/shortening)

Optional: balsamic maple reduction

¼ cup balsamic vinegar

1 tbsp maple syrup

Optional: egg wash

1 egg

2 tsp water

Method:

Make the filling:

1. In a cast-iron pan or frying pan, heat 1 tbsp of butter and 1 tbsp of olive oil over medium heat.

2. Add in your leek and celery, cooking for 3-5 mins until softened. Season with a pinch of salt.

3. Add in your mixed mushrooms. DO NOT DISTURB. Allow to brown on one side for 4-5 mins before stirring. Then DO NOT DISTURB. If you move mushrooms too much they release liquid and steam vs. brown. Once your mushrooms are perfectly browned, move to the next step.

4. Add in your chopped nuts and spices, giving a gentle stir to allow everything to mix together. This is where you could add in the extra 1 tbsp of butter if needed.

5. After everything is nice and toasty (3-5 mins), add in your grated potato and vegetable broth. Stir to distribute the potato throughout the filling and cover with a lid for 8-10 mins, until most of the liquid is absorbed and the potato is cooked.

6. Taste and adjust seasoning - does it need more salt? More pepper perhaps? Continue to taste and season until it tastes yummy. Set aside.

Make the balsamic maple reduction:

• Bring balsamic vinegar and maple syrup to a boil in a small pot over medium-high heat. Keep an eye on it. It will eventually start to thicken, around the 5-minute mark. Remove from heat.

To assemble the pie:

• Fit the pie crust into the 8-inch pie pan.

• Add in your mushroom/nut/potato filling. Drizzle the balsamic maple reduction on top of the filling.

• Top with the second pie crust, sealing your edges and crimping in the style you prefer. 

• Cut three air holes into the top of the pie.

• Place the pie in the fridge for minimum 30 mins to allow the pie crust to firm up again. If you put a warm pie crust in the oven you will have a shrunken pie!

To bake the pie:

• Preheat oven to 375F.

• In a bowl whisk together 1 egg with 2 tsp of water. Brush the top of the pie with the egg wash.

• Bake pie for 45 mins - 60 mins until the crust is evenly golden on top and bottom!

• Serve warm with maple syrup.