Tourtière-style crisp

Output : 30 bites

Preparation time : 15 minutes

Cooking time : 30 minutes

Ingredients

• 1 onion, thinly sliced
• 15 ml (1 tablespoon) olive oil
• 3 garlic cloves, minced
• 15 ml (1 tbsp.) nutmeg
• 15 ml (1 tbsp) ginger, powdered
• 3 ml (1/2 tsp.) cloves, powdered
• 15 ml (1 tbsp.) cinnamon powder
• 200 gr (7 oz) ground beef
• 200 gr (7 oz) Québec ground pork
• 2 carrots, peeled, finely diced, blanched
• 100 gr (3 1⁄2 oz) peas, blanched
• 125 ml (1/2 cup) red wine
• 10 sheets imperial roll dough (20x20)
• 60 ml (1/4 cup) water
• 60 ml (1/4 cup) flour
• salt and pepper to taste

Preparation

1. In a hot nonstick skillet over medium heat, sweat onion in olive oil.
2. Add garlic, nutmeg, ginger, cloves and cinnamon and brown for 1 minute over high heat. Check seasoning. Set aside in a bowl.
3. In the same hot skillet, brown the meat over high heat for 5 minutes.
4. Then add the carrots, peas and onions.
5. Deglaze with red wine and cook until the wine has reduced completely. Season with salt and pepper and leave to cool. Check seasoning.
6. Preheat oil in deep fryer.
7. On the work surface, cut each sheet of egg roll dough into 3 equal strips.
8. Place 15 ml (1 tbsp.) of filling on one end of each strip of dough and fold into a triangle, repeating until you reach the end of the strip.
9. In a bowl, mix flour and water and apply to edges of dough to help triangles stick together.
10. Deep-fry and drain on paper towels.
11. Serve hot.