Mini Tourtiere Appetizers

These little morsels are quite yummy and are great appetizers as you can make them ahead and freeze and you can adjust the seasonings. I have made the tourtiere version many times at Christmas along with the curry ones and always receive rave reviews.

Ingredients
1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
1/2 cup butter, softened
1-1/2 cups flour
1/2 lb. (225 g) lean ground ground beef
1/4 cup finely chopped onions
1 chicken bouillon cube, dissolved in 1/4 cup boiling water
1 tsp. ground allspice
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 cup mashed potatoes
1 egg, beaten

Instructions

BEAT cream cheese spread and butter in large bowl with mixer until well blended. Gradually beat in flour. Shape into ball. Wrap in plastic wrap. Let stand 1 hour.
MEANWHILE, cook meat and onions in large skillet on medium-high heat 7 to 8 min. or until meat is done, stirring frequently. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
HEAT oven to 400ºF. Roll out pastry on lightly floured surface to 1/4-inch thickness. Use 2-inch cookie or biscuit cutter to cut pastry into 18-24 rounds, re-rolling scraps as necessary. Discard any remaining dough.
SPOON 1 Tbsp. meat mixture onto centre of each pastry round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
BAKE 18 to 20 min. or until golden brown.

Mini Curry Appetizers: If you would like to change the flavor replace the 1 tsp of allspice with garam masala. and serve with a Curry Dip.
Curry Dip
1/2 cup cream cheese
1/2 cup greek yogurt
1 teaspoon curry spice or garam marsala
1 Tbsp lemon juice
Combine ingredients and garnish with cilantro.

Link to Recipe: Mini Tourtiere Appetizers

In a large skillet place onions and hamburger and crumble fry

Chicken bouillon

mix bouillon and warm water together

Add bouillon and spices

Add the mashed potatoes 

mix well and cool completely

Beat cream cheese and butter using a mixer

Gradually add in flour

The dough should be a bit crumbly

Shape into ball. Wrap in plastic wrap. Let stand 1 hour.

Roll out pastry on lightly floured surface to 1/4-inch thickness. Use 2-inch cookie or biscuit cutter to cut pastry into 20-24 rounds

SPOON 1 Tbsp. meat mixture onto centre of each pastry round; brush edge with egg. Fold in half; press edges together with fork to seal.

Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.Bake 18 to 20 minutes or until golden brown.