christmas meal

Mini Meat Pies 

(360 g) pastry flour

tsp baking powder

(225 g) cold salted butter, cut into cubes

egg, beaten

(60 ml) ice water, approximately

tsp (20 ml) white vinegar

(125 ml) milk

onions, chopped

garlic clove, chopped

olive oil

(125 ml) mushrooms, finely chopped

lb (450 g) ground pork

cloves

tsp savory

In a food processor, place the flour and baking powder. Pulse for one second to combine. Add the butter and pulse for a few seconds at a time, until the mixture has a coarse and grainy texture. Add the egg, water and vinegar, pulsing a few seconds at a time, until a ball begins to form. Remove the dough from the processor. Form into a ball with your hands, dust with flour and cover with plastic wrap. Refrigerate for about 1 hour. 

Pastry 

In a bowl, combine the egg and milk. Set aside. 

Egg Wash

In a skillet, brown the onions and garlic in the oil. Add the mushrooms and cook until their water has evaporated. Add the ground pork and cook, breaking it up with a spoon, until cooked through. Season with salt and pepper. Let cool. Add the remaining ingredients and stir to combine.

With the rack in the lowest position, preheat the oven to 350°F (180°C).

Roll out the dough. With a 5-inch (12.5 cm) round cookie cutter, cut 12 circles of dough. Line 12 muffin cups with the circles.

Spoon the filling into the dough. Brush the edges of dough with the egg wash.

With a 3 ½-inch (9 cm) round cookie cutter, cut 12 circles of dough. Place on the meat pies. Seal. Make an incision in the centre of each meat pie.

Bake for about 45 minutes or until the pastry is golden brown. Immediately unmould the meat pies and serve warm.

Filling

Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice

Chestnut & cranberry roll

onion, finely chopped

Bramley apples, approx 140/5 ounces each, peeled

x 450 grams/1lb packs good-quality pork sausage

parsley, leaves

sage, leaves

thyme, leaves

white breadcrumb

cranberry

rashers streaky bacon

butter,

Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.

Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').

To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.

Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.

Meat Pies (Tourtières)

garlic,

lbs (1.4 kg) ground pork

lbs (1.4 kg) ground veal

potatoes,

chicken broth

(180 ml) breadcrumbs

(2.5 ml) ground nutmeg

(2.5 ml) cinnamon

Salt and pepper

rolled-out shortcrust pastry, homemade

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In a large saucepan, soften the onions and garlic in the oil. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper. Add the remaining ingredients and cook, stirring frequently, for about 45 minutes or until the potatoes begin to fall apart. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled. 

With the rack in the lowest position, preheat the oven to 190 °C (375 °F). 

Line six 23-cm (9-inch) pie plates with pastry. Cover with the cooled meat mixture. Cover with a second crust. Make an incision in the centre. Press the lip the seal with a fork or your fingers. Bake for 50 minutes to 1 hour or until the crust is golden brown.

J’ai plutôt tendance à mettre la chapelure lorsque tout est cuit et hors du feu. J’en fait généralement 2 pâtés et j’aoute 2 cuisses de canard confites à l’appareil.

Combien de temps de cuisson si les tourtières ont été congelées sans être cuites?

Il est indiqué 1h50 de cuisson au début de la recette mais en fait c’est 50 minutes.

Meilleur tourtières! Cette recette est devenue un Classic dans mes repas de Noël. Toute la famille les adorent.

Mon dou a refaire trop bonnes avec la recette de pâte c’est excellent - pas
Grasses et délicieuses - j’ai juste hâte d’en refaire ! J’ai pris les viandes porc /bœuf et veau-  4 cuites et 2 direct au congélateur- merci Ricardo de partager tes
Bonnes recettes

Doit-on réchauffer la viande avant de la repartir dans l’abaisse?

Excellente recette! Les proportions sont parfaites. Seul l'assaisonnement est à bonifier. J'ajoute des fines herbes, des herbes salées, de la cannelle (2 grosses cu. à thé) et du clous de girofle en poudre (à la place de la muscade). J'achète la pâte à tarte en épicerie pour simplifier le travail et c'est délicieux. J'ai fait cette recette à plusieurs reprises et c'est vraiment la meilleure. Merci à l'équipe de Ricardo, tout le monde adore mes tourtières!

Excellent recette! Les proportions sont parfaites. Seul l'assaisonnement est à bonifier. J'ajoute des fines herbes, des herbes salées, de la cannelle (2 grosses cu. à thé) et du clous de girofle en poudre (à la place de la muscade). J'achète la pâte à tarte en épicerie pour simplifier le travail et c'est délicieux. J'ai fait cette recette à plusieurs reprises et c'est vraiment la meilleure. Merci à l'équipe de Ricardo, tout le monde adore mes tourtières!

Nous avons remplacé le veau par de l’orignal.
Excellente recette, facile à faire!
Merci

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky

Christmas red cabbage

red cabbage (about 1kg/2lb 4 ounces)

butter

red onions, finely chopped

orange

cinnamon

milliliters port

tbsp red wine vinegar

Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.

Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

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Mini Meat Pies

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Top 4 christmas meal recipes from across the web

The most viewed christmas meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Meat Pies

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Meat Pies (Tourtières)

Christmas red cabbage

The most viewed christmas meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine