MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mini Tourtieres
Categories: Groundmeat, Pies, Canadian, Pork, Beef
     Yield: 12 Servings

          Pastry:
     4 c  Flour
     2 ts Salt
 1 1/2 c  Vegetable shortening;
          -chilled
   1/2 c  Water; ice-cold
     1    Egg, lightly beaten
     1 tb White vinegar
          Filling:
     1 lb Ground beef
     1 lb Veal
     1 lb Pork
     2    Onions; chopped
     2 cl Garlic; minced
     1 lg Baking potato; peeled and
          -grated
     1 ts Dried savory
   1/2 ts Ground cloves
     1    Egg; beaten with:
     1 tb Water (egg wash)

 To prepare the dough, combine flour and salt in a mixing bowl.
 Using a pastry cutter or two knives, cut in the shortening until
 mixture resembles coarse meal. Add egg, water and vinegar, and mix
 until dough comes together. Divide dough into halves. Shape each
 half into a ball, then flatten into a disk. Wrap each disk in
 plastic wrap and place in refrigerator to chill for at least 30
 minutes. Meanwhile, prepare the filling. Combine all of the
 ingredients in a large heavy bottomed pot, and add just enough
 water to cover. Bring the mixture to a simmer over high heat, then
 reduce to medium and cook, uncovered, for 15-20 minutes or until
 mixture is thick and meat is no longer pink. Remove from heat and
 set aside to cool. Preheat oven to 425 F.

 Roll out the chilled pastry to 1/8" thick. Using a small mixing
 bowl as a guide, cut out twelve 6" wide circles of dough (you .
 Press these into the cups of a jumbo muffin tin. Cut out twelve 4"
 wide circles out of the remaining dough for top crusts, and set
 these aside (you may need to gather up the dough and roll it out
 again, if necessary). Spoon the filling into the crusts. Top each
 mini-pie with a 4" round of dough, and crimp the edges with
 fingers or a fork to seal as best you can. Cut a few slits into
 the top of each pie to let steam escape, then brush with a thin
 layer of egg wash.

 Bake the mini-tourtieres in preheated oven for 10 minutes, then
 reduce temperature to 375 F and continue baking for another 20-25
 minutes or until golden brown and piping hot. To serve, allow the
 pies to cool in the tin for 10 minutes, then gently run a knife
 around the edge of each cup to loosen the pies before lifting out.
 Pies can be served hot, or chilled for two hours to serve cold.

 From: Isabelle Boucher, Http://Messycook

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