Gluten-Free Tourtière Breakfast Hand Pies

Ingredients

• 1 package Gluten-Free Pie Crust (Store-Bought or Homemade)
• about 450 g Ground Pork
• 1 Potato
• 1/2 Onion
• 2 cloves Garlic
• 1/2 tsp Cinnamon
• 1/4 tsp Allspice
• 1/4 tsp Cloves
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup Chicken Broth
• 1 Egg
• 1 tbsp Dairy-Free Milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Place a large (25.4-30.48 cm) skillet over medium heat. Add the about 450 g ground pork to the skillet and cook, breaking it up with a spoon, until it is fully browned and no pink remains, reaching an internal temperature of 71°C. Carefully drain any excess fat from the skillet.
2. 2While the pork cooks, dice the 1 potato into 0.635 cm cubes, dice the 1/2 onion into 0.635 cm pieces, and mince the 2 cloves garlic. Once the pork is browned and drained, add the diced 1 potato, diced 1/2 onion, and minced 2 cloves garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the potato pieces are slightly tender when pierced with a fork.
3. 3Stir in the 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in the 1/2 cup chicken broth. Increase the heat to medium-high and bring the mixture to a gentle simmer. Continue to cook for 10-15 minutes, stirring occasionally, until the 1 potato pieces are fully tender and most of the liquid has been absorbed, leaving a moist but not watery filling.
4. 4Remove the skillet from the heat and allow the pork and potato filling to cool for at least 15 minutes. This cooling step is important to prevent the pie crust from becoming soggy or tearing when filled.
5. 5Unroll the 1 package Gluten-Free Pie Crust onto a clean, flat surface. If the crust is not already round, gently roll it out to an even thickness of about 0.3175 cm. Using a 10.16-12.7 cm round cookie cutter or the rim of a bowl, cut out as many circles as possible from the pie crust (you should get approximately 8-10 circles). Place about 2 tablespoons of the cooled pork and potato filling onto the center of each pie crust circle.
6. 6Carefully fold one side of each circle over the filling to meet the other side, forming a half-moon shape. Gently press the edges together to seal, then use the tines of a fork to crimp all around the sealed edge, ensuring no filling can escape.
7. 7In a small bowl, whisk together the 1 egg and 1 tbsp dairy-free milk until well combined to create your egg wash. Arrange the prepared hand pies on a baking sheet lined with parchment paper. Brush the tops of all the hand pies with the egg wash, then use a small sharp knife to cut a small slit (about 1.27 cm long) into the top of each hand pie to allow steam to escape during baking. Bake for 30-40 minutes in the preheated 190°C oven, or until the crust is golden brown and puffed.
8. 8Carefully remove the baking sheet from the oven. Let the hand pies cool on the baking sheet for at least 10 minutes before serving. This allows the filling to set and prevents burns from hot steam.

Substitutions

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