Dairy-Free & Egg-Free Tourtière Hand Pies

Instructions

1. 1Preheat your oven to 190°C. Dice the 1 medium onion into 0.635 cm pieces, and mince the 2 cloves garlic.
2. 2In a large skillet (e.g., 30.48 cm), brown the about 450 g ground pork and about 225 g ground beef over medium heat for 8-10 minutes, stirring occasionally, until no pink remains. Carefully drain any excess fat from the skillet.
3. 3Add the diced 1 medium onion and minced 2 cloves garlic to the skillet with the browned meat. Sauté for 5 minutes over medium heat, stirring occasionally, until the onion has softened. Stir in the 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1 tsp dried thyme, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper.
4. 4Bring the mixture to a simmer over medium heat. Continue to simmer for 15 minutes, stirring occasionally, until the liquid has significantly reduced and the meat mixture has thickened.
5. 5Remove the skillet from the heat and let the meat filling cool for at least 15 minutes; it should be warm, not hot, to the touch. Unroll the 2 packages of dairy-free pie crusts onto a clean, dry surface, then use a 7.62 cm round cookie cutter or a knife to cut out as many circles as possible from each crust.
6. 6Place 1 tablespoon of the cooled meat filling onto the center of half of the pie crust circles. Place a second pie crust circle on top of each filled circle, then press the edges together firmly with your fingers and crimp them with a fork to seal completely. Use a small knife to cut a small vent (about 1.27 cm long) in the top of each hand pie.
7. 7Carefully transfer the assembled hand pies to a baking sheet. Bake for 30-35 minutes in the preheated oven at 190°C, until the crusts are golden brown and firm to the touch. Let the hand pies cool on the baking sheet for 5-10 minutes before serving.

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