1 Tbsp. butter
1 lb. gr. pork
1/4 c. finely chopped parsley
1 tsp. minced garlic
1 sm. onion finely chopped
1 stalk celery -- finely chopped
2 Tbsp. flour
1/4 tsp. cloves
1/4 c. strong beef stock
In heavy saucepan, melt butter oven medium heat. Add pork;
cook, stirring constantly to bread up meat. Stir in veggies, cook
uncovered for 10 min. Stir in flour, cloves and stock, until mixture thickens.
In food processor, fitted with metal blade, process pork mixture, pulse,
a few seconds until finely ground. Transfer to a bowl, cover and
Pastry: 1 1/2 c. flour 1/4 tsp. salt 1/3 c. cold unsalted
butter 1/3 c. lard 3 Tbsp. cold water (approx.) In food processor
combine flour, salt, butter and lard. Process with pulse a few seconds,
sprinkle with water and mix until a soft dough forms, add in up to 1 Tbsp.
more water if necessary. Roll out on lightly floured board
cut into 2 1/4 inch circles. Placed in muffin tins, fill.
Roll out pastry scraps and cut out tiny circles to go on top of each tart.
Brush small pastry circles with egg wash. Bake in 425 deg. oven for
25 min. Let cool slightly, remove from tins. Freeze uncovered
in a single layer on baking sheet. Pack into containers for storage.
To reheat, bake FROZEN tarts 425 deg. for 20 min. until sizzling
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These are miniatures of the traditional French Canadian
Tourtieres served at Christmas.
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to APPETIZER Index here
to GROWLIES Index here