Mini Tourtieres from Trudy Douglas, owner of Sur La Table a kitchenware shop/cooking school where I briefly worked May be frozen before baking
Pastry: • 1 cup butter • 8 oz. cream cheese • 2 1/2 cups flour • 1 teaspoon salt Filling • • • • • • • • •
1 lb. ground pork 1 onion, minced 1 bay leaf 1/4 teaspoon savory 1/4 teaspoon ground cloves 1/4 teaspoon dry mustard 1/8 teaspoon thyme 1 potato, cooked, mashed egg glaze
Form dough by creaming butter and cream cheese in food processor. Add flour and salt and form a ball. Chill 3 hours. Combine all ingredients except potato in a saucepan. Add 1/2 cup water and bring to a boil. Simmer 20 minutes. Discard bay leaf. Add potato and mix well. Cool. Roll out dough and cut with 2" cutter. Brush edges with glaze. Place 1 tbsp. filling in centre. Fold over and seal. Brush with egg glaze. With knife, make three small vents on top. Bake at 350° for 10-15 minutes.
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