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Tiny Tourtieres




Source of Recipe


Dayle


List of Ingredients




1 Tbsp. butter
1 lb. gr. pork
1/4 c. finely chopped parsley
1 tsp. minced garlic
1 sm. onion finely chopped
1 stalk celery -- finely chopped
2 Tbsp. flour
1/4 tsp. cloves
1/4 c. strong beef stock


Recipe



In heavy saucepan, melt butter oven medium heat. Add pork; cook, stirring constantly to bread up meat. Stir in veggies, cook uncovered for 10 min. Stir in flour, cloves and stock, until mixture thickens. In food processor, fitted with metal blade, process pork mixture, pulse, a few seconds until finely ground. Transfer to a bowl, cover and set side.

PASTRY: 1 1/2 c. flour 1/4 tsp. salt 1/3 c. cold unsalted butter 1/3 c. lard 3 Tbsp. cold water (approx.) In food processor combine flour, salt, butter and lard. Process with pulse a few seconds, sprinkle with water and mix until a soft dough forms, add in up to 1 Tbsp. more water if necessary. Roll out on lightly floured board cut into 2 1/4 inch circles. Placed in muffin tins, fill. Roll out pastry scraps and cut out tiny circles to go on top of each tart. Brush small pastry circles with egg wash.

Bake in 425 degree oven for 25 min. Let cool slightly, remove from tins. Freeze uncovered in a single layer on baking sheet. Pack into containers for storage.
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To reheat, bake FROZEN tarts 425 deg. for 20 min. until sizzling .

YIELD: 48 Appetizers