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ImpossibleTM Mini Beef & Potato Pies Recipe

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  • 6

    Servings
  • Not Too Tricky
  • 22

    Ingredients
  • 40 min

    Preparation
  • 25 min

    Cooking
  • 65 Total Time

    Total Time

Mary Berg was the winner of season 3 of MasterChef Canada and is a regular food expert on television shows, including an eight-episode cooking show on CTV Life Channel called Mary's Big Kitchen Party. Mary’s own cooking show on CTV, Mary's Kitchen Crush, won the Canadian Screen Award for Best Lifestyle Series at the Canadian Screen Awards in 2020. She’s a Canadian master chef sharing one of Canada’s favourite comfort foods—now made with meat made from plants.

First up is the pastry crust. One option is to go out and buy pie crust—we won’t tell! But you can also make pie crust on your own and it’s not that hard to do. The key to a good pie crust is very cold butter and a food processor. If you have these, you can easily make a great pie crust in minutes. Don’t have a food processor? Not a problem. A pastry cutter works just as well. If you don’t have one of those either, your clean, strong hands will do the job!

What makes the tourtière different from other meat pies is the spices—cinnamon, nutmeg, and cloves. This is a festive meat pie. One of the perks of cooking with Impossible™ Beef is how well it integrates spices into its flavor. So for your next holiday evening meal, put this Impossible Mini Pie recipe from Chef Mary Berg as the center of the menu.

22 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 3 Cups All-Purpose Flour
  • 1 1/2 Teaspoons Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1 Cup Butter, Cold
  • 1 Egg
  • 7 Tablespoons Milk
  • 2 Teaspoons White Vinegar or Cider
  • 1 Tablespoon Olive Oil
  • 1 Yellow Onion, Diced
  • 1 Clove Garlic, Minced
  • 1 Cup Baking Potato, Grated
  • 12 Ounce Package Impossible™ Beef
  • 2 Teaspoons Unsalted Butter
  • 2 Teaspoons All-Purpose Flour
  • 3/4 Cup Red Wine
  • 1/4 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Freshly Grated Nutmeg
  • Black Pepper
  • 1 Egg yolk
  • 1 Tablespoon Milk or Water
  • Ketchup
6 steps
  1. Make the pastry

    Ingredients used

    • 3 Cups All-Purpose Flour
    • 1 1/2 Teaspoons Kosher Salt
    • 1/2 Teaspoon Ground Black Pepper
    • 1 Cup Butter, Cold
    • 1 Egg
    • 7 Tablespoons Milk
    • 2 Teaspoons White Vinegar or Cider

    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, 89 ml 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.

  2. Prep the filling

    Ingredients used

    • 1 Tablespoon Olive Oil
    • 1 Yellow Onion, Diced
    • 1 Clove Garlic, Minced
    • 1 Cup Baking Potato, Grated
    • 12 Ounce Package Impossible™ Beef

    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.

  3. Spice it up

    Ingredients used

    • 2 Teaspoons Unsalted Butter
    • 2 Teaspoons All-Purpose Flour
    • 3/4 Cup Red Wine
    • 1/4 Teaspoon Ground Cinnamon
    • 1/8 Teaspoon Ground Cloves
    • 1/8 Teaspoon Freshly Grated Nutmeg
    • Black Pepper

    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.

  4. Make the mini pies

    When cool, set the oven rack to the lowest position and preheat the oven to 220ºC. Roll the pastry out on a lightly floured work surface to about 3 mm thick. If using a regular muffin tin, cut out twelve 12 cm circles and twelve 8 cm circles, gathering and re-rolling the dough up to two times, as needed. If using a jumbo muffin tin, cut out six 17 cm circles and six 10 cm 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 centre of each.

  5. Bake!

    Ingredients used

    • 1 Egg yolk
    • 1 Tablespoon Milk or Water

    Lightly beat the egg yolk and milk or water together and brush the tops of each mini pie with the egg wash. Bake the pies in your preheated oven for 15 minutes then reduce the heat of the oven to 190ºC and continue to bake for another 8 to 12 minutes or until the pastry is golden brown.

  6. Dig in!

    Ingredients used

    • Ketchup

    Enjoy hot or cold with a whole bunch of ketchup!

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