We borrowed this Christmas Eve treat from our Quebecois friends and gave it a twist by creating individual servings. Accompanied by a salad, this is a filling lunch or dinner (and you can make it ahead and freeze it).
Yield:
Yield: 6 servingsIngredients
1/4 pound ground pork
1/4 pound ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
3/4 cup beef or chicken stock
1 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon dry mustard
1/4 cup unseasoned bread crumbs
2 tablespoons chopped fresh parsley
Kosher or sea salt and freshly ground black pepper
Pastry Dough
Nonstick cooking spray
1 egg white
1 teaspoon water
Instructions
In a large saut
Pastry Dough
Ingredients
2 -1/4 cups flour
2 teaspoons sugar
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
1/4 cup cold water, divided
Instructions
Place flour, sugar, and salt in a food processor and a pulse a few times to combine. Add butter and pulse until butter is the size of a pea. Add half the water and pulse. Add remaining water one tablespoon at a time, pulsing, just until dough comes together. Form a ball and refrigerate 20 minutes.
