Mini-Tourtieres
A Canadian classic in perfectly portioned bites. Flaky pastry is filled with savoury, spiced meat for comforting, homestyle flavour.
42 mini Tourtiere
- 1 kg Bacon, sliced
- 30 mL Pure maple syrup
- as needed as needed Vegetable oil
- 1.2kg Sweet potatoes
- 480 mL White onions, diced
- 1/2 bulb Garlic, minced
- 15 mL Fresh thyme leaves, chopped
- 15 mL Fresh rosemary leaves
- 10 mL Caraway seeds
- 5 mL Cinnamon
- 5 mL Mustard
- ½ tub Primeminced® Roast Beef
- ½ tub Primeminced® Roast Pork
- 480 mL Panko breadcrumbs
- 7 sheets 7 sheets Pepperidge Farm® Puff Pastry Sheets
- Bake the Maple Bacon: Preheat oven to 175°C. Line two sheet pans with parchment paper. Arrange the bacon slices in a single layer on one sheet pan. Drizzle with maple syrup. Bake for 15 minutes or until the bacon is crisp. Set aside to cool, crumble, and strain the fat to use in the next steps.
- Bake the Sweet Potatoes: Pierce sweet potatoes with a fork and place on the second sheet pan. Lightly coat with oil. Bake for about 45 minutes, or until tender. Allow to cool, then peel and cube the sweet potatoes. Place cubed sweet potatoes in a large bowl.
- Cook the Onion and Aromatics: In a sauté pan, melt the reserved bacon fat over medium heat. Add diced onions and cook until translucent. Add the minced garlic and spices. Cook for 2-3 minutes until aromatic. Remove from heat and let cool slightly, then add this mixture to the large bowl with the sweet potatoes.
- Combine the Filling: To the large bowl, add the Campbell’s® Primeminced Roast Beef, Campbell’s® Primeminced Roast Pork, panko breadcrumbs, and crumbled bacon. Mix thoroughly until everything is well combined.
- Prepare the Pastry
• Weigh out 50g meatballs of Tourtiere filling.
• Use a 4” round cookie cutter to create 12 small circles.
• Fill 6 circles with measured meatballs, then top with another round.
• Stretch and crimp the edges. For best results dock the pastry heavily.
• Trim pies with a 3” cookie cutter being careful not to puncture the filling.
- Egg Wash and Bake: Beat the egg yolks with a splash of water for an egg wash. Brush over the tops of the pies or hand pies for a golden finish. Bake for 20 minutes, or until golden.
CCP: Heat to a minimum internal temperature of 74°C for 1 minute.
CCP: Hold for hot service at 60°C or higher until needed. - Serve: Portion 1 Tourtiere onto serving plate. Serve immediately.
Nutrition Facts
Per
42 mini Tourtiere
Calories
342
Total Fat
18.6
g
0%
Saturated Fat
8.0
g
0%
+ Trans Fat
0.0
g
Cholesterol
22
mg
0%
Sodium
550
mg
0%
Total Carbohydrate
27.3
g
0%
Sugars
0
g
0%
Dietary Fibre
2.8
g
0%
Protein
16.0
g
0%
Potassium
6
mg
0%
Calcium
0
mg
0%
Iron
0
mg
0%
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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