This sweetly spiced meat dish is only made better when put in appetizer style hand pies. Feel free to use frozen puffed pastry instead of a homemade dough, making it even simpler. The essential part – the spicy tomato savoury spread, adds a layer of complexity in the filling and is so delicious to serve alongside, too.
Dice the onion and garlic, then peel and grate the potato.
Pour the olive oil into a saucepan and place over medium heat. Add the onion and sauté until translucent, about 3 minutes.
Sprinkle with salt and sauté another minute to incorporate and allow the onions to start to sweat.
Add the pork and beef and begin to brown, breaking the meat into small chunks.
Add the garlic and the grated potato and mix to combine. Sprinkle in the spices and continue to sauté until the meat is no longer pink and the potato is starting to soften.
Pour in the stock and mix well. Allow to simmer until the beef stock reduces almost completely and the potatoes are cooked through, about 10-15 minutes.
Remove from heat and transfer to a bowl, stir in spicy tomato savoury spread. Allow to cool completely in the fridge.
Preheat the oven to 375°f
In a mixing bowl, whisk the flour to remove any lumps. Cut the butter into cubes, and using your hands, mix the butter into the flour to form a fine crumbly mixture.
Making a well in the centre of the flour mixture, slowly pour in the warm water into the well.
Using your fingers, slowly start to incorporate the water and flour together, forming a soft dough.
Cut the dough in half and roll one half on a lightly floured surface to 1/4 inch thick. Using a wide mouth mason jar or glass, cut out circles in the dough.
Place 1 tbsp of the tourtière filling in the centre, then press the edges together making a half moon shaped pie. Place on a baking sheet. Repeat with the remaining filling and dough.
In a small bowl, whisk together egg with a little water and brush the egg wash on the hand pies.
Using a fork, make an impression along the edge of each pie to ensure the pastry is well sealed.
Bake in preheated oven for 15-18 minutes, until the pastry is golden.
Serve warm with a dollop of spicy tomato jam on the side.
Tarts will keep in an airtight container in the fridge for up to 3 days.
Ingredients
Directions
Dice the onion and garlic, then peel and grate the potato.
Pour the olive oil into a saucepan and place over medium heat. Add the onion and sauté until translucent, about 3 minutes.
Sprinkle with salt and sauté another minute to incorporate and allow the onions to start to sweat.
Add the pork and beef and begin to brown, breaking the meat into small chunks.
Add the garlic and the grated potato and mix to combine. Sprinkle in the spices and continue to sauté until the meat is no longer pink and the potato is starting to soften.
Pour in the stock and mix well. Allow to simmer until the beef stock reduces almost completely and the potatoes are cooked through, about 10-15 minutes.
Remove from heat and transfer to a bowl, stir in spicy tomato savoury spread. Allow to cool completely in the fridge.
Preheat the oven to 375°f
In a mixing bowl, whisk the flour to remove any lumps. Cut the butter into cubes, and using your hands, mix the butter into the flour to form a fine crumbly mixture.
Making a well in the centre of the flour mixture, slowly pour in the warm water into the well.
Using your fingers, slowly start to incorporate the water and flour together, forming a soft dough.
Cut the dough in half and roll one half on a lightly floured surface to 1/4 inch thick. Using a wide mouth mason jar or glass, cut out circles in the dough.
Place 1 tbsp of the tourtière filling in the centre, then press the edges together making a half moon shaped pie. Place on a baking sheet. Repeat with the remaining filling and dough.
In a small bowl, whisk together egg with a little water and brush the egg wash on the hand pies.
Using a fork, make an impression along the edge of each pie to ensure the pastry is well sealed.
Bake in preheated oven for 15-18 minutes, until the pastry is golden.
Serve warm with a dollop of spicy tomato jam on the side.
Tarts will keep in an airtight container in the fridge for up to 3 days.
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