Gluten-Free Mini Tourtiere
- Prep Time:
- 30 min
- Cooking Time:
- 35 min
- Serves:
- 9
Ingredients
SHORTCRUST PASTRY
2 cups (272 g) gluten-free all-purpose flour blend
1 tsp. xanthan gum (this is in addition to the one in the blend)
3/4 tsp. sea salt
1 large egg
1/2 cup (1 stick) cold unsalted butter
Cold water as needed
MEAT FILLING
1 1/2 cups (1 large russet potato), mashed potatoes (you can use leftover mashed potatoes)
1 Tbsp. extra virgin olive oil
1 lb. ground pork
1/2 lb. lean ground beef
1 large shallot, finely chopped
2 Tbsp. Chopped fresh sage or 1/2 tsp. GF ground sage
1 tsp. GF ground cumin
1/2 tsp. GF ground black pepper
1/8 tsp. GF ground cinnamon
1/8 tsp. GF ground cloves
1 tsp. sea salt
egg wash *see notes on egg wash in the blog
*you can use a small onion to replace the shallot. However, then you will need to add 1 minced garlic clove
Instructions
- SHORTCRUST PASTRY
- In a large bowl, whisk together flour, xanthan gum and salt
- Grate the butter into the bowl using the large blade of a cheese grater. Mix the flour with a fork to coat the butter, then use your fingers to rub the mixture together until it resembles coarse breadcrumbs.
- Beat the egg with 2 tablespoons of cold water, then add it to the mixture. Use your hands to bring the dough together until a ball forms. If the mixture is still crumbly, add cold water 1 tablespoon at a time until the dough becomes pliable.
- Form the dough into a disc and wrap it in cling wrap. Refrigerate for 30 minutes
- The Filling: Meanwhile, prepare the filling. In a large hot skillet, add the oil, meat, and shallots, then season with salt and pepper. Cook over medium-high heat, breaking up any lumps as the meat cooks.
- Add the spices and 2 tablespoons of water, cooking for 1 more minute. Remove from heat and stir in the mashed potatoes until well combined. Set aside to cool before using.
- When ready, preheat the oven to 375 F
- Place the dough on a floured surface and sprinkle it with gluten-free flour. Cover it with parchment paper. Using a rolling pin, roll the dough out to about 1/4-inch thickness. Cut out 9 circles using a 3-inch biscuit cutter. If needed, roll each circle thinner, using flour as necessary. Place the circles into a greased muffin pan, ensuring they cover the base and sides. Use your fingers to press the pastry into shape and trim off any excess.
- Using a cookie scoop or a large spoon, divide the meat mixture evenly between the cups
- Using the remaining dough, gather it into a disc and divide it into 9 balls. Roll each ball into a lid about 3 inches in diameter, large enough to cover the pies. Press the edges over the cups and crimp them together, trimming off any excess.
- Using a sharp knife, cut a few slits in the tops and brush with egg wash. Bake for 35 minutes or until golden.
- Once baked, remove from the pan and set on a wire rack to cool, or serve straight from the oven.
Nutrition Info
-
Nutritional Information Per Serving (1/9) | Calories: 350 | Total Fat: 20g | Sodium: 450mg | Total Carbohydrates: 29g | Dietary Fiber: 2g | Sugars: 1g | Protein: 12g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
Comments
Abbie
Sounds nice, but there’s no baking time? So I don’t know how long to bake it for
Abbie, 35 minutes or until golden