Pastry:
2-1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) each butter and lard, cubed
1/2 tsp (2 mL) salt
1/4 cup (60 mL) ice water (approx)
Veal Tourtiere Filling:
1 tbsp (15 mL) vegetable oil
1 lb (500 g) Ontario ground veal
1 onion, finely chopped
4 cloves garlic, minced
1 cup (250 mL) finely chopped mushrooms
1 celery stalk, finely chopped
1 small carrot, finely chopped
3/4 cup (175 mL) veal or beef broth
2 tsp (10 mL) chopped fresh thyme leaves or 1/2 tsp (2 mL) dried
1/4 tsp (1 mL) each cinnamon and cloves
1/3 cup (75 mL) fresh breadcrumbs
1/4 cup (50 mL) chopped Italian parsley
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Instructions:
Pastry: Combine flour and salt in a food processor and pulse to combine. Add butter and lard, pulse until crumbly mixture forms. Drizzle in ice water until dough comes together (add 1 tbsp (15 mL) at a time more if necessary). Dump out dough onto work surface and bring together to form into 2 discs. Wrap with plastic wrap and refrigerate for at least 20 minutes or up to 3 days.
Veal Tourtiere Filling: Heat oil in large non-stick skillet over medium-high heat and cook veal, breaking up with spoon until no longer pink. Add onion, garlic, mushrooms, celery and carrot. Sauté for about 8 minutes or until soft and starting to become golden. Add broth, thyme, cinnamon and cloves. Simmer for about 5 minutes or until almost no liquid remains. Add breadcrumbs, parsley, salt and pepper; stir to combine. Let cool.
Roll out 1 disc of the pastry on floured surface to about 1/4-inch (5 mm) thickness. Using 5-inch (12 cm) round cookie cutter cut out 6 circles and place in muffin tins. Repeat with other disc of dough. Fill shells with cooled veal mixture.
Gather remaining pastry and knead together. Roll out to 1/4-inch (5 mm) thickness and use 2 1/2-inch (6 cm) round cookie cutter to fit top of tarts. Cut a small star shape with cookie cutter in centre of each round. Brush edge with egg and place on top of filing. Brush top with more egg.
Bake in 425ºF (220ºC) oven for 15 to 20 minutes or until golden brown.
Tip: Freezing pastry-make the pastry ahead and freeze for up to 2 weeks. Thaw completely in refrigerator and let come to room temperature before rolling out.
Making veal mixture ahead and refrigerate for up to 3 days or alternatively freeze for up to 2 weeks. Let thaw completely before using.
Substitute store bought pie pastry for homemade, you will need enough for a double pie crust.
Recipe courtesy of Emily Richards @emilyrichardscooks
