Pork Pies

Miniature TourtièresEvery French-Canadian home serves a version of tourtière during the holidays. Various thickeners (such as flour, crushed crackers, or even oats) can be used to bind the filling. Our version is made with flour, and the filling is enclosed in a tender biscuit crust. We decorated our pies with a maple-leaf-shaped cutout.*Recipe informationYieldMakes 24 hors d’oeuvresIngredientsFor filling1 pound lean ground pork1 medium onion, finely chopped (3/4 cup)1 garlic clove, minced1/2 teaspoon dried savory, crumbled1/2 teaspoon salt1/4 teaspoon ground allspice1/4 teaspoon black pepper3 tablespoons all-purpose flourFor pastry1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1 teaspoon salt3 tablespoons cold vegetable shortening2 tablespoons cold unsalted butter, cut into 1/2-inch cubes1/2 cup whole milkSpecial Equipmenta 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 cupsPreparationMake filling:Step 1Cook 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:Step 2Put oven rack in middle position and preheat oven to 425°F.Step 3Whisk 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.Step 4Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling.Step 5Bake 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.Step 6*Available at Sweet Celebrations (800-328-6722).Cooks’ notes:·Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using.·Pies can be assembled and baked 6 hours ahead and cooled, uncovered, then chilled, uncovered. Serve at room temperature or reheat in preheated 350°F oven until warm, about 15 minutes.

Pork Pies