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QUEBEC-STYLE MINI MEAT PIES

Serves 8
Preparation 40 Min
Cooking time 1 H 15 Min

You know that rich, spiced meaty flavour we all love in classic Quebec-style meat pie? A splash of our Holiday Blend coffee comes and adds it all in one fell swoop. The deep richness of the coffee and the cinnamon-and-cloves spiciness marry the sautéed pork in a match made in holiday heaven.

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Preparation

  • 1

    In a saucepan, melt the butter over medium-high heat and add the onion. Cook until tender, about 3 minutes.

  • 2

    Add the garlic and continue cooking for another 30 seconds.

  • 3

    Add the ground pork and continue cooking for approximately 5 minutes, stirring to break up the meat. Season with salt and pepper.

  • 4

    Add the potato, savory, cloves and coffee.

  • 5

    Continue cooking over medium heat for about 20 minutes, until the liquid has almost completely evaporated and the potato pieces are cooked.

  • 6

    Let cool.

  • 7

    Preheat the oven to 350°F.

  • 8

    Roll out the shortcrust pastry dough on a floured surface to an 1/8-inch thickness.

  • 9

    Cut out eight 5-inch circles in the dough using a cookie-cutter or a bowl.

  • 10

    Line 8 ramekins, taking care to press the rims.

  • 11

    Pour the cooled meat mixture into the ramekins.

  • 12

    Mix together the beaten egg and water for the egg wash.

  • 13

    Brush the rims with the egg wash.

  • 14

    Cut out eight 3 ½-inch circles using a cookie cutter or a bowl and lay them on the ramekins to cover the meat mixture.

  • 15

    Brush over the pastry with the egg wash.

  • 16

    Make a few slits in the centre to allow the steam to escape.

  • 17

    Bake for 45 minutes.

Ingredients Fermer

Ingredients

  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 clove of garlic, pressed
  • 1.5 lbs. ground pork 
  • 1 small potato, peeled and diced small or grated 
  • Salt and pepper 
  • 1/2 teaspoon savory 
  • 1/4 teaspoon ground cloves 
  • 1 cup infused Holiday Blend coffee
  • 2.2 lbs. (1 kg) store-bought shortcrust pastry dough 
  • 1 egg, beaten 
  • 1 tablespoon water
Chef Didier Leroy

Chef Didier Leroy

Grand défenseur de la gastronomie classique, le Torontois Didier Leroy est reconnu pour sa maîtrise de la cuisine française. Il a reçu le titre de chevalier de l’ordre du Mérite agricole de France en 2009. L’un des quelque 550 Master Chefs français à travers le monde, Didier Leroy a été introduit à l’Association des Maîtres Cuisiniers de France l’année suivante.

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