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Individual Meat Pie on Stick
2021-11-10
https://www.metro.ca/userfiles/image/recipes/mini-tourtiere-sur-baton-11775.jpg
PT45M
PT30M
PT1H45M
Add a drizzle of olive oil to a pan. Sauté the meat, onion, and garlic for five minutes on medium high.Lower the heat, add the tomato paste, salt, pepper, celery seeds, cinnamon, and nutmeg. Stir thoroughly. Set aside and let cool completely.In a bowl, whisk the flour with half the broth to prevent lumps.Add the remaining broth and pour into the pan. Bring to a boil and allow the mixture to thicken while stirring for one minute.Use a spatula to pour the mixture into a large bowl and let cool for 30 minutes. Cover and then let cool completely. Then add to the meat mixture.Divide the dough in two. On a floured workspace, roll out one of the halves until only about 6 mm (1/4 inch) thick. Cut out the shapes with the cutters of your choice. Re-use the scraps. Repeat this step with the second ball of dough.Divide the filling among the shapes, leaving a bit of space around the edge.Lightly press a stick into each mound.Moisten the edges of the dough with a bit of water. Seal tightly shut with another piece of dough on top.Crimp the edges with a fork and cut a slit in the middle of each mini meat pie.Bake at 180 °C (350 °F) for 20 to 25 minutes until the crust is puffy and golden.
50
4
2
5
4
1/2 lb (250 g) lean ground beef
1/2 lb (250 g) ground pork or ground veal
1 onion, chopped
1 garlic clove, chopped
3 tablespoons (45 ml) tomato paste
1/4 teaspoon (1,25 ml) salt, pepper, celery seeds
1/2 teaspoon (2,5 ml) cinnamon
1/2 teaspoon (2,5 ml) nutmeg
1 tablespoon (15 ml) all-purpose flour
1/2 cup (125 ml) chicken broth
14 oz (400 g) pie dough
50-60 lollipop sticks
Individual Meat Pie on Stick
50
Appetizers
0:45
Preparation
0:30
COOKING
1:45
TOTAL TIME
Ingredients
-
1/2 lb
(250 g)lean ground beef
-
1/2 lb
(250 g)ground pork or ground veal
-
1
onion, chopped
-
1
garlic clove, chopped
-
3 tablespoons
(45 ml)tomato paste
-
1/4 teaspoon
(1,25 ml)salt, pepper, celery seeds
-
1/2 teaspoon
(2,5 ml)cinnamon
-
1/2 teaspoon
(2,5 ml)nutmeg
-
1 tablespoon
(15 ml)all-purpose flour
-
1/2 cup
(125 ml)chicken broth
-
14 oz
(400 g)pie dough
-
50-60
lollipop sticks
Preparation
Add a drizzle of olive oil to a pan. Sauté the meat, onion, and garlic for five minutes on medium high.
Lower the heat, add the tomato paste, salt, pepper, celery seeds, cinnamon, and nutmeg. Stir thoroughly. Set aside and let cool completely.
In a bowl, whisk the flour with half the broth to prevent lumps.
Add the remaining broth and pour into the pan. Bring to a boil and allow the mixture to thicken while stirring for one minute.
Use a spatula to pour the mixture into a large bowl and let cool for 30 minutes. Cover and then let cool completely. Then add to the meat mixture.
Divide the dough in two. On a floured workspace, roll out one of the halves until only about 6 mm (1/4 inch) thick. Cut out the shapes with the cutters of your choice. Re-use the scraps. Repeat this step with the second ball of dough.
Divide the filling among the shapes, leaving a bit of space around the edge.
Lightly press a stick into each mound.
Moisten the edges of the dough with a bit of water. Seal tightly shut with another piece of dough on top.
Crimp the edges with a fork and cut a slit in the middle of each mini meat pie.
Bake at 180 °C (350 °F) for 20 to 25 minutes until the crust is puffy and golden.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
