Side Pannel
Mini Beef Tourtieres

- Prep Time: 1-1/4 hours
- Cooking Time: 15 mins
- Serves: 2-1/2 dozen
Mini Beef Tourtieres
- Recipe Submitted by maryjosh on 12/27/2018
Ingredients List
- 1/2 cup butter
- 4 ounces cream cheese, softened
- 1-1/2 cups all-purpose flour
- FILLING:
- 1 tablespoon canola oil
- 1 pound lean ground beef (90% lean)
- 1 medium onion, minced
- 2 garlic cloves, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon dried savory or sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery salt
- Dash salt
- Dash pepper
- 1/2 cup soft bread crumbs
- Chopped tomatoes plus additional minced fresh parsley, optional
Directions
Cream butter and cream cheese. Add flour, a little at a time, until a dough forms. Shape into a ball; wrap in plastic. Refrigerate 1 hour.
Meanwhile for filling, heat oil in a large skillet over medium-high heat. Add ground beef and onion; cook, crumbling meat, until beef is no longer pink, about 5 minutes. Add garlic; cook 1 minute more. Add the next eight ingredients. Stir in bread crumbs to absorb meat juices. Let stand about 10 minutes.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. round biscuit or cookie cutter. Press dough onto bottom and up sides of 30 ungreased mini muffin cups, re-rolling dough as needed.
Preheat oven to 375°. Spoon 1 tablespoon filling into prepared mini muffin cups. Bake until crust is golden, about 15 minutes. If desired, top with tomatoes and parsley.
Meanwhile for filling, heat oil in a large skillet over medium-high heat. Add ground beef and onion; cook, crumbling meat, until beef is no longer pink, about 5 minutes. Add garlic; cook 1 minute more. Add the next eight ingredients. Stir in bread crumbs to absorb meat juices. Let stand about 10 minutes.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. round biscuit or cookie cutter. Press dough onto bottom and up sides of 30 ungreased mini muffin cups, re-rolling dough as needed.
Preheat oven to 375°. Spoon 1 tablespoon filling into prepared mini muffin cups. Bake until crust is golden, about 15 minutes. If desired, top with tomatoes and parsley.
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