Mini Acadian Meat Pies

We love Acadian meat pies, but trying to fit one into a meal already laden with roasts and sides can be challenging, for us and our waistlines. Thankfully, we found a loophole with these mini meat pies. Now you can enjoy this rich, savoury holiday favourite without the mid-meal nap.
Directions for: Mini Acadian Meat Pies

Ingredients

Pie Dough

2 cups all-purpose flour

tsp kosher salt

cup cold unsalted butter, cubed

cup shortening, cubed

cup ice water

1 Tbsp white vinegar

Filling

200 g stewing beef, cut into 1-inch cubes

200 g boneless pork, cut into 1-inch cubes

⅛ tsp black pepper

1 tsp kosher salt, divided

1 Tbsp vegetable oil, divided

1 small onion, finely chopped, about (3/4 cup)

1 tsp ground ginger

1 cups no-salt beef broth

2 tsp dried summer savoury

cup peeled and grated russet potato

Egg Wash

1 egg yolk

1 tsp water

Directions

Pie Dough

1. Whirl flour and salt in a food processor until combined. Add butter and shortening, then pulse until crumbs form. Add ice water and vinegar through spout while motor is running. Continue whirling until dough comes together. If dough is dry, add ice water, 1 tsp at a time, until it comes together. Remove from food processor, form into a disc and wrap tightly in plastic wrap. Refrigerate until ready to use.

Filling

1. Sprinkle beef and pork with pepper and 1/4 tsp salt. Heat a medium heavy-bottomed Dutch oven over medium-high. Add 2 tsp oil, then meat. Sear on all sides until golden brown about 6 minutes. Transfer to a plate. Add remaining 1 tsp oil then onions and ginger. Cook until onions are soft, about 3 min. Return meat to pot. Add broth, savoury and remaining salt. Bring to a boil, then cover and reduce heat to low. Braise 1 hour. Stir in potatoes. Bring to a boil then reduce heat to medium. Cook until potatoes are very soft and meat is tender, 20 to 25 min.

2. Transfer to a bowl, then shred meat using a fork. Refrigerate until cool, about 30 min.

Egg Wash

1. Preheat oven to 400F. Combine egg yolk with water. Set aside.

2. On a lightly floured surface, roll out dough 1/8-in thick. Cut out 24 3-in circles using a cookie cutter. Re-roll dough to 1/8-inch thick, then cut out 24 2-inch circles. Cut decorative slits in the middle of each circle, if desired. Press one 3-inch circle into each section of a 24-count non-stick mini-muffin pan. There will be overhang. Brush edges with egg wash. Spoon in meat mixture. Top each section with a 2-inch circle, pressing edges to seal. Use the 2-in cookie cutter to cut away overhang. Brush tops with remaining egg wash and slice a small hole in the top to let steam escape.

3. Bake in centre of oven until golden, about 25 min. Let cool in pan 10 min. Remove to a rack and let cool completely or serve warm with your favourite condiment.