TOURTIERE HAND PIES

(Yields 5-6 hand pies)

1 lb – Ground Beef, lean

1 Cup – Mushrooms, minced

¼ Cup – Celery, minced

½ Cup – Onion, grated

¼ Cup – Carrot, grated

½ tsp – Cinnamon, ground

¼ tsp – Nutmeg, ground

¼ tsp – Allspice, ground

2 tsp – Kosher Salt

¼ tsp – Black pepper, ground

1 Cup – Russet Potato, grated

¼ Cup – Walnuts, rough chop (optional)

½ Cup – Potato Water (see directions)

 

1 lb – Pre-Made Pie Pastry (9” rounds)

1 – Egg, whisked

Method:

Filling:

1. Add grated potato to ½ Cup of cold water. Allow to sit.
2. Heat a large non-stick skillet over medium high heat.
3. Brown ground beef in pan then add mushrooms, celery, onion and carrot. Sautee until softened slightly, about 5 minutes.
4. Add all spices and seasonings. Adjust seasoning to taste.
5. Strain potatoes from water, reserving water.
6. Pour water into meat mixture, scraping bottom to remove any burnt bits from the bottom, while thickening mixture (due to starchy potato water).
7. Remove mixture from heat and stir in grated potato and chopped walnuts.
8. Allow mixture to cool in the fridge so it’s no longer warm to the touch.

Assembly:

1. Preheat oven to 375 F.
2. Using a pre-made pastry dough pre-rolled to 9”, slice down the middle to create two half-moon shapes.
3. Lightly brush all edges with egg wash.
4. Scoop about ½-¾ Cup of chilled meat mixture into bottom half of half-moon.
5. Fold top half over onto bottom half and secure all seams with a fork. Place it onto a prepared sheet pan with parchment paper.
6. Repeat with the remaining meat mixture and dough.
7. Brush all top surfaces of meat pies with egg wash and cut 3-4 slits on top as air vents.
8. Bake for 25-30 minutes until pastry is golden brown and baked through.
9. Remove from oven and allow to rest for 5-10 minutes before serving.

Curated by Chef Anna Borys for the December 2024 edition of Cattle Country.