Serve these bite-size Canadian classics with chili sauce.
- Portion size 40 servings
- Credits : Canadian Living Magazine: July 2009
Ingredients
Method
Double-Crust PastryIn microwaveable bowl, cover and microwave potato with 2 tbsp (25 mL) water on high for 5 minutes or until tender; drain if necessary. Mash with fork and set aside.
Meanwhile, in large skillet, sauté pork over medium-high heat, breaking up with fork, until no longer pink, about 6 minutes. Drain off fat.
Add onion, garlic, celery, mushrooms, broth, salt, pepper, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 10 minutes. Uncover and cook until no liquid remains, about 5 minutes. Discard bay leaf. Stir in potato. Let cool.
On lightly floured surface, roll out each Double-Crust Pastry half to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut out circles, rerolling if necessary.
Place scant 1 tbsp (15 mL) pork mixture in centre of each circle. Lightly brush edge with water; fold pastry over to create half-moon shape. Press edge with fork to seal. Place on parchment paper–lined baking sheets. (Make-ahead: Freeze until firm, about 15 minutes. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen for 20 minutes.)
In small bowl, whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Cut steam vents in centres. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden, about 15 minutes. Let cool on rack.
Nutritional facts Per piece: about
- Sodium 130 mg
- Protein 3 g
- Calories 99.0
- Total fat 6 g
- Potassium 51 mg
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 4.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 2.0
