Friday, August 26, 2011

Tourtière Triangles

This is another recipe adapated from my Everyday Food magazine.  Martha Stewart calls them Beef & Potato Hand Pies, but I think Tourtière Triangles has a much better ring to it (thanks for the name suggestion, Heather!), so I changed up the seasonings a little bit to make it more tourtière-ish, and here's how it looks:

1 lb. ground beef (or a mixture of ground beef and ground pork)
2 small onions, finely diced
2 garlic cloves, minced
2 small potatoes, finely chopped (boil them for 2-3 minutes and strain)
2 tbsp. flour
1 tbsp. paprika
1 tsp. Pumpkin Pie spice (or use a mixture of cinnamon, cloves, allspice, and/or nutmeg)
salt & pepper
3 squares of puff pastry (there are 2 squares in each box so you'll have one leftover, unless you put less filling in each one and make extra)

Brown the beef, onions, and garlic until beef is cooked.  Strain if necessary.  Add potatoes and cook for a few minutes.  Combine flour & seasonings in a dish and sprinkle over beef mixture.  Stir well and cook for a couple more minutes, then remove from heat.  Roll out each sheet of puff pastry into a large square (I roll mine out on floured parchment paper so I don't have to clean up the counter afterwards), and cut each one into 4 squares.  Place 1/3 c.beef mixture in the midle of each square.  Brush two edges with a bit of water (to make an L-shape - don't brush all four sides or it won't stick properly), then fold over to form a triangle.  Seal the edges by pressing down with the tines of a fork and lay each triangle on a parchment-lined baking sheet.  Cut a couple slits in the top to let the steam out.  Bake at 400 F for 25 minutes.
We ate this with a side salad of mixed greens, yellow tomatoes (the only thing that grew in my garden!), and blueberries, tossed with 1 tbsp. olive oil, 1 tsp. raspberry vinegar, a dab of dijon mustard, and salt and pepper.  This is definitely a new family favourite!

NOTE: Try to spread the beef mixture out a bit so that you don't end up with a ball of it in the middle and nothing but dough on the edges.  Otherwise you end up with a whole lot of dough when you bite into the corners.
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