A simple Christmas eve meal idea, these tourtiere hand pies feature a savoury pork and beef filling with a flaky crust. Celebrate Christmas this year with a traditional French Canadian meat pie, Quebecois Tourtiere!
Course: brunch, lunch, Main Course, Side Dish
Keyword: beef, canadian, pork, tourtiere
500gReady to roll shortcrust pastry block
1cupsPeeled potato cut into 1/4in pieces
1cloveGarlic finely chopped
1/4tsp Fresh sage finely chopped
Bring water to the boil and add the potato. Boil hard for 5min, then remove potato and save the water. Mash half the potato, and place the other half in a bowl to cool.
Brown the pork and beef in a frying pan and drain the fat. Add the water and all other ingridents except for potato to frying pan and boil for 20min. Stop early if the water evaporates. Mix in the mashed potato, and then carefully add the diced potato so they don't break down much. Let cool completely.
Roll out the pastry dough until it is about 1/8in thick. Find a round stencil to use (like a bowl) that will give you a circle of about 5in diameter, and cut out as many circles as you can. Pre-heat the oven to 350F
Spoon enough of the filling onto the centre of the pastry, so that the pastry can be folded over and sealed. Use a fork to gently press togther. Crack and whisk the egg, and use a pastry brush to give each hand pie a brush with the egg wash. Bake in the oven for 15min, or until crush is golden. Cool and enjoy.