Mini Tourtière Meat Pies

Recently my wife  asked me to make some food for a bridal shower and I decided  to made some quiches and a tourtière, a French Canadian meat pie. Last week I picked up the cookbook "Southern Heirloom Cooking" by Norma Jean McQueen Haydel and Horace McQueen and found a recipe for fried meat pies. Since I had some leftover tourtière meat I decided to create my own meat pies but instead of frying them I decided to bake them. For the crust I used store bought empanada wrappers but I could make my own pie crusts. For a nice shiny crust don't forget the egg wash and make different fillings. I think I will try one with corned beef hash next.

Ingredients:

 Tourtière filling

 5 to 6 inch round empanada wrappers (or mini pie crusts)

 1 beaten egg

Procedure:

 Prepare the Tourtière filling and cool. Using empanada wrappers (or your own pie crust) add a scoop of the  Tourtière filling. Beat an egg and using a pastry brush, moisten around the edges to make a good seal. Using a fork seal the edges then brush the tops with the egg wash. Bake in a 375 degree oven until nicely browned. Serve warm.

---