Hot Tourtière Nibbles
photo by mary winecoff
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
36 Nibbles
ingredients
-
Toast cups
- 9 slices ordinary white bread
- 2 tablespoons butter, melted
-
Tourtiere filling
- 1 tablespoon canola oil
- 1 lb ground lean pork
- 1⁄2 cup finely chopped onion, about 1 small yellow onion
- 1 large garlic clove
- 1 stalk celery, finely diced
- 1 small carrot, finely diced
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon dried summer savory
- 1⁄4 teaspoon fresh ground black pepper
- 3⁄4 3/4 cup chicken stock or 3/4 cup beef stock
- 2 tablespoons finely chopped fresh parsley
- 2 -3 tablespoons Dijon mustard
- 3 fresh thyme sprigs
directions
- Preheat oven to 400ºF
- Very thinly slice crusts from bread; reserve for filling.
- Move a rolling pin over each slice to flatten. Lightly brush both sides with butter; cut each into 4 triangles.
- Working in batches, press each triangle down into a mini muffin pan cup and shape as needed.
- Bake in centre of preheated oven for 8 to 10 minutes or until tips and bottoms are golden. Cool on a rack.
- Store in an airtight container at room temperature for up to 2 days, or freeze.
- To make filling, whirl reserved bread crusts in a food processor until crumbs form; set aside ½ cup.
- Freeze remaining bread crumbs in a rigid-sided container to use for another purpose. Heat oil in a large frying pan over medium-high heat. When hot, crumble in pork; sauté 5 to 8 minutes or until lightly browned. Stir in onion, garlic, celery and carrot; cook 2 to 3 minutes.
- Stir in thyme, salt, cloves, savoury, black pepper and stock. Cover, reduce heat to low and simmer 20 minutes. Then stir in bread crumbs and parsley; remove from heat. Cool until able to handle. (Covered and refrigerated; filling keeps for up to 3 days.).
- When ready to serve, press cooled tourtière mixture into toast cups, heaping slightly. This can be done even a day ahead if covered and kept chilled.
- Preheat oven to 350ºF.
- Arrange filled cup on an ungreased baking sheet. Bake 10 minutes or until hot. Top with a dab of mustard and garnish with a tiny piece of thyme. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
<p>I am no longer an active member of this site.</p>
<p>thank you to all who try my recipes!</p>
<p><br /><br />*No one can make you feel inferior without your consent</p>
<p><img src=http://i195.photobucket.com/albums/z205/jubespage/zwt6%20banners%20and%20photos/hostanimation.gif alt= width=150 height=200 /></p>
<p><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/banner32.jpg alt= width=170 height=165 /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i195.photobucket.com/albums/z205/jubespage/2008AussieNZChristmasCardExchange.gif alt= /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg border=0 alt=Photobucket /> <br /><img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif alt= /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /> <br /><img src=http://i7.photobucket.com/albums/y254/Missymop/rotaruarascals.jpg border=0 alt=Photobucket /> <br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt= width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i71.photobucket.com/albums/i148/Sage65/teambanner2.gif alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/untitled_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>