Dumplings and filled pastries
Tourtière, a specialty of Quebec, Canada, is made by mixing spiced ground beef with mashed potatoes and enclosing the filling in a flaky crust. This recipe makes individual mini pies instead of one large pie; they can be frozen unbaked.
Use your fingertips to rub the flour, cold butter, and salt together until the mixture resembles coarse sand. Gradually add the ice water and mix into a smooth dough.
Wrap the dough and refrigerate it for 20 minutes.
Brown the ground beef with the onion, then mix in the mashed potato, cinnamon, allspice, black pepper, and salt.
Cut the dough into circles sized for mini pie pans and place filling in the center of each. Cover with another dough circle, press the edges closed with a fork, and brush the tops with beaten egg.
Bake in an oven preheated to 200°C / 390°F for 25 minutes, until the tops are golden brown.
If you roll out the dough without resting it, it will shrink and lose its shape as it bakes. To freeze the pies, freeze them unbaked and add 10 minutes to the baking time. Allergens: contains wheat (gluten), milk and dairy products, and eggs.
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