Aileen's Pies
Source & History
My mother sent me a recipe for Pork Tortieres which are French-Canadian meat pies that can be eaten either hot or cold. I have been using this as the basis for the filling that I put into the pies that I make every year at Christmas-time. About the only change that I have made is to the meat that I use (see Note). And, of course, I only serve them hot! Because what Australian wants to eat a cold pie? We have these with mini quiches and sausage rolls on Christmas Eve.Note
- I use frozen shortcrust pastry for the bases and puff pastry for the lids.
- I cook these in a muffin tin and this year, I used baking paper 'muffin wraps' (you can get them in the supermarket) and didn't have to grease the pan.
- I usually double this recipe.
- I use either all beef mince or half beef mince and half pork mince. I have also been known to use the pork/veal mince that they sell in the supermarket.
- Author
- Aileen Sorohan
Ingredients
- 500 grams pork minced or ground
- 1/2 tsp salt
- pepper freshly ground
- 1/4 cup onion chopped
- 1/4 tsp thyme dried
- dash cloves ground
- 1 bay leaf
- 1/4 cup water
- 2 tbsp bread crumbs fresh (soft)
- 1 packet frozen short-crust pastry sheets
- 1 packet frozen puff pastry sheets
- 1 egg yolk
- 1 tbsp water cold
Instructions
- Combine ingredients in a large pot & simmer for 20min. Stir occasionally to break up meat.
- Take off heat & add 2 tbsp soft breadcrumbs. Cool the mixture.
- Cut large circles of short crust pastry and place in muffin tin.
- Fill the pastry cases with meat filling.
- Cut smaller circles of puff pastry and place on top of the meat filling.
- Beat the egg yolk and water and use to brush the tops of the pies.
- Bake in moderate oven until brown.
Comments
Camila - 6/20/2019
It's impossible to escape them at this time of year but if there's one person who will never turn them down it's Papa! He'll eat mince pies of any description but his ...
Mike - 6/2/2019
I always used to make Delia's shortcrust pastry with lard, but I feel like sweet shortcrust is more to my taste for mince pies. Very forgiving pastry; came together very easily but …