A specialty of Québec, tourtière blends spiced ground beef with mashed potato, sealed inside a buttery pastry. This recipe shapes individual mini pies instead of one large tart, and they can be stored unbaked in the freezer.
Rub the flour with the cold butter and salt using your fingertips until sandy, then add the iced water a little at a time until you have a smooth dough.
Wrap the dough and chill it in the fridge for 20 minutes.
Brown the ground beef with the onion, then mix in the mashed potato, cinnamon, allspice, pepper and salt.
Cut the dough into circles sized for mini pie tins, spoon filling into the centre of each, cover with a second circle, seal the edges with a fork, and brush with beaten egg.
Bake in an oven preheated to 200°C for 25 minutes, until golden on top.
Rolling out the dough before it has rested will make it shrink and lose its shape while baking. If freezing, freeze the pies raw before baking and add 10 minutes to the baking time when cooking from frozen. Allergens: contains wheat (gluten), milk and dairy, egg.
Using a half-and-half mix of beef and lamb mince instead of all beef gives an aroma closer to the traditional Québec version.
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