Dairy-Free Tourtière Breakfast Hand Pies

Instructions

1. 1For the crust: In a large bowl, whisk together the flour and salt. Cut in the vegetable shortening and vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. 2For the filling: In a large skillet, brown the ground pork over medium heat. Drain off any excess grease.
3. 3Add the onion and garlic to the skillet and cook until softened.
4. 4Stir in the cinnamon, ground cloves, allspice, thyme, salt, and pepper.
5. 5Pour in the chicken broth and bring to a simmer. Cook until the liquid has evaporated.
6. 6Preheat oven to 190°C.
7. 7Roll out the chilled dough on a lightly floured surface. Cut out circles using a cookie cutter or a bowl.
8. 8Place a spoonful of the meat filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
9. 9Place the hand pies on a baking sheet lined with parchment paper. Brush with egg wash.
10. 10Bake for 30-35 minutes, or until golden brown.
11. 11Let cool slightly before serving.

Substitutions

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