Ingredients
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9 slices ordinary white bread
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2 tablespoons butter, melted
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1 tablespoon canola oil
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1/2 cup finely chopped onion, about 1 small yellow onion
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1 stalk celery, finely diced
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1 small carrot, finely diced
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1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon ground cloves
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1/4 teaspoon dried summer savory
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1/4 teaspoon fresh ground black pepper
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3/4 cup chicken stock or 3/4 cup beef stock
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2 tablespoons finely chopped fresh parsley
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1 lb ground lean pork
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1 large garlic clove
Instructions
- 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.