MINI FIR TOURTIÈRE
Output: 8 - Preparation time: 30 minutes - Cooking time: 15 minutes
Ingredients
- 2 rolls puff pastry
- 1 onion, thinly sliced
- 15 ml (1 tablespoon) olive oil
- 3 garlic cloves, chopped
- 15 ml (1 tbsp.) nutmeg
- 30 ml (2 tbsp.) ginger, powdered
- 3 ml (1/2 tsp.) cloves, powdered
- 30 ml (2 tbsp.) cinnamon powder
- 200 gr (7 oz) ground beef
- 200 g (7 oz.) Québec ground pork
- 2 carrots, finely diced, blanched
- 100 gr (3 1/2 oz) peas, blanched
- 125 ml (1/2 cup) red wine
- salt and pepper to taste
- fir tree-shaped cookie cutter
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot nonstick skillet, over medium heat, sweat onion in olive oil. Add garlic, nutmeg, ginger, cloves and cinnamon and brown over high heat for 1 minute. Remove and set aside in a bowl.
- In the same hot pan, brown the meat over high heat for 5 minutes.
- Then add the carrots, peas and reserved onions.
- Add the red wine to deglaze the pan and cook until the wine is reduced. Add salt and pepper. Check seasoning and allow to cool.
- On a work surface, cut out the puff pastry in the shape of a fir tree.
- Spread the prepared stuffing in the center of half the puff pastry.
- Cover each with the remaining puff pastry Christmas trees.
- Crush the edges to seal.
- Place the Christmas trees on a baking tray lined with parchment paper or a silicone mat, and bake for 20 to 25 minutes. Serve with ketchup.
