Entertaining

Impossible™ Mini Tortières

6 Servings

24 Ingredients

Not Too Tricky

By Chef Mary Berg

Mary Berg

65’ Total time=25’ Cooking + 40’ Preparation

This dish is named for the kind of pan it is cooked in: a tourtière being a tart pan. In this recipe, you'll be using a cupcake pan to make mini-tourtières, and they're just as delicious as they are cute. If you're making homemade pie crust, remember the secret is to use very cold butter. Storebought pie crust will work fine, too.

What makes the tourtière different from other meat pies is the spices—cinnamon, nutmeg, and cloves. It's tangy, festive. The spices meld well with the savoriness of Impossible™ Ground Beef Meat From Plants. So for your next holiday evening meal, put these Impossible Mini Tourtières from Chef Mary Berg as the center of the menu, because what's better than pie for dessert? A savory pie for dinner.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

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24 Ingredients

12 oz Package Impossible™ Ground Beef Meat From Plants
Pastry
Filling Seasonings
1 Egg Yolk or Plant-Based Egg Substitute
1 tbsp Milk Or Water
Ketchup

Pastry

3 cups All-Purpose Flour
1 1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 cup Butter or Plant-Based Butter, Cold
1 Egg or Plant-Based Egg Substitute
7 tbsp Milk or Plant-Based Milk
2 tsp White Vinegar Or Cider

Filling Seasonings

1 tbsp Olive Oil
1 Yellow Onion, Diced
1 Clove Garlic, Minced
1 Cup Baking Potato, Grated
2 tsp Unsalted Butter or Plant-Based Unsalted Butter
2 tsp All-Purpose Flour
3/4 Cup Red Wine
1/4 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1/8 tsp Freshly Grated Nutmeg
Salt and Black Pepper to taste

How to prepare

Step 1: Make the Pastry

For the pastry, combine the flour, salt, and pepper in a large bowl or the bowl of your food processor and cut in the cold butter until the pieces are no bigger than the size of a chickpea. In a small bowl, beat together the egg, 6 tablespoons of milk, and the vinegar and gently stir it into the flour mixture just to combine, adding more milk if the mixture is too dry. Turn the dough out onto a work surface and give it a knead or two to bring it together, then wrap in plastic wrap, flatten slightly, and place in the fridge for at least 1 hour or up to overnight to chill the dough.

Step 2: Make the Filling

Meanwhile, prepare the filling by heating the olive oil in a large skillet over medium heat. Add in diced onion, season with salt, and cook until lightly golden. Stir in the garlic and cook for another minute before adding in the grated potato and the Impossible™ Beef, breaking it apart with a wooden spoon. Cook, stirring frequently, for 6 to 8 minutes just until the Impossible Beef is cooked through. Melt in the butter and sprinkle the flour overtop. Give the mixture a stir and cook for 1 to 2 minutes to cook off the raw flour, then deglaze the pan with the red wine. Stir in the cinnamon, cloves, and nutmeg, and season to taste with more kosher salt and black pepper. Remove the pan from the heat and allow the mixture to cool to room temperature.

Step 3: Prep the Tourtières

When cool, set the oven rack to the lowest position and preheat the oven to 425ºF. Roll the pastry out on a lightly floured work surface to about ⅛-inch thick. If using a regular 12-cup muffin tin, cut out twelve 5-inch circles and twelve 3-inch circles, gathering and re-rolling the dough up to two times, as needed. If using a jumbo 6-cup muffin tin, cut out six 6- to 7-inch circles and six 4-inch circles, gathering and re-rolling as needed. Line the muffin tin with the larger circles, poke a few holes in the bottom of each with a fork, and fill to the top with the Impossible Beef filling. Top each with the smaller circles, seal the edges with a fork, and cut a small vent hole in the center of each.

Step 4: Bake the Tourtières

Lightly beat the egg yolk and milk or water together and brush the tops of each mini tourtière with the egg wash. Bake the pies in your preheated oven for 15 minutes then reduce the heat of the oven to 375ºF and continue to bake for another 8 to 12 minutes or until the pastry is golden brown.