|
Miniature Tourtières
(Miniature Pork Pies) |
|
Ingredients |
For filling
1 lb lean ground pork
1 medium onion, finely chopped (3/4 cup)
1 garlic clove, minced
1/2 teaspoon dried savory, crumbled
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
For pastry
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold vegetable shortening
2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup whole milk
Special equipment: a 3-inch round cookie cutter; a 1 1/4- to 1
1/2-inch leaf-shaped cookie cutter (preferably maple*); 2
mini-muffin pans, each with 12 (1/8-cup) muffin cups |
|
Directions |
Make filling:
Cook pork with onion, garlic, savory, salt, allspice, and pepper
in a 12-inch nonstick skillet over moderate heat, stirring
frequently and breaking up lumps with a fork, until pork is no
longer pink, 5 to 7 minutes. Sprinkle with flour and cook,
stirring, until thickened, 3 to 4 minutes. Cool filling
completely.
Make pastry while filling cools:
Put oven rack in middle position and preheat oven to 425°F.
Whisk together flour, baking powder, and salt in a bowl. Blend
in shortening and butter with a pastry blender or your
fingertips until mixture resembles coarse meal. Add milk and
stir with a fork just until a dough forms. Turn out dough onto a
lightly floured surface and gently knead 10 to 12 times. Roll
out dough on lightly floured surface with a floured rolling pin
into a rough 18-inch round (1/8 inch thick), dusting with just
enough additional flour to keep dough from sticking. Cut out 24
rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter.
Make decorative lines on leaves with tip of a sharp paring
knife.
Fit each round into a muffin cup and fill with a rounded
tablespoon of filling. Arrange leaves on filling.
Bake pies until crusts are golden, 15 to 17 minutes. Lift pies
out of muffin cups and transfer to a rack. Cool to warm, about
15 minutes. |
|
|
|