Impossible^TM Mini Tourtières

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, 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.

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.

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.

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 centre of each.

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 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.

Dig in!

Ingredients used

• Ketchup

Enjoy hot or cold with a whole bunch of ketchup!