Tourtière Hand Pies

Individual savory meat pies filled with seasoned ground pork and spices, encased in a flaky pastry crust. Perfect for a quick lunch or snack, these are a mini take on the classic Canadian Tourtière.

Prep Time

20 minutes

Total Time

45 minutes

Calories

765 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.84/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack

Cuisine:

British

Main Ingredient:

Pork

Cooking Style:

Quick & Easy

Ingredients

Servings

1lbGround Pork(Lean or regular)

£3.50

0.5mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

0.3tspGround Cloves

£0.10

0.5tspGround Cinnamon

£0.05

1tspDried Savory(Or substitute with thyme)

£0.15

0.5cupChicken Broth

£0.20

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Or to taste)

£0.03

2.5cupsAll-Purpose Flour

£0.40

1cupCold Butter(Cut into small cubes)

£2.20

2.8cupIce Water(Add gradually until dough comes together)

1Egg(For egg wash)

£0.25

1tbspWater(For egg wash)

Total Cost

£7.34

£1.84 per serving

Instructions

1.
**Make the pastry:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
2.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3.
**Prepare the filling:** In a large skillet over medium heat, cook the ground pork, onion, and garlic until the pork is browned and the onion is softened. Drain off any excess grease.
4.
Stir in the ground cloves, cinnamon, savory, chicken broth, salt, and pepper. Bring to a simmer and cook for 5-10 minutes, or until the liquid has reduced and the mixture has thickened slightly.
5.
Remove from heat and let cool slightly.
6.
**Assemble the hand pies:** Preheat oven to 400°F (200°C).
7.
On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
8.
Use a 4-inch cookie cutter or a round bowl as a guide to cut out circles of dough.
9.
Place about 2-3 tablespoons of the pork filling in the center of each dough circle.
10.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
11.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the tops of the hand pies.
12.
Cut a small slit in the top of each pie to allow steam to escape.
13.
Place the hand pies on a baking sheet lined with parchment paper.
14.
Bake for 20-25 minutes, or until golden brown.
15.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (220g)

765 kcal / 3197 kJ

Carbs

50g

19% of RDA

Fat

51g

73% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

2 g

2% of RDA

Sodium

620 mg

27% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For extra flavor, add a pinch of ground ginger to the filling.

If the dough becomes too sticky, add a little more flour.

To prevent the bottom crust from becoming soggy, preheat the baking sheet in the oven before placing the hand pies on it.

These hand pies can be made ahead of time and reheated in the oven or microwave.

Cooking Equipment

Oven

Large Skillet

Mixing Bowl

Rolling Pin

4-inch Cookie Cutter or Round Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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