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Hot Tourtire Nibbles

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Ingredients

Adjust Servings:
9 slices ordinary white bread
2 tablespoons butter, melted
1 tablespoon canola oil
1 lb ground lean pork
1/2 cup finely chopped onion, about 1 small yellow onion
1 large garlic clove
1 stalk celery, finely diced
1 small carrot, finely diced
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon dried summer savory
1/4 teaspoon fresh ground black pepper

Nutritional information

61.4
Calories
35 g
Calories From Fat
3.9 g
Total Fat
1.5 g
Saturated Fat
10.8 mg
Cholesterol
81.7 mg
Sodium
3.7 g
Carbs
0.3 g
Dietary Fiber
0.5 g
Sugars
2.7 g
Protein
938g
Serving Size

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Hot Tourtire Nibbles

Features:
    Cuisine:

    These were yummy served with a simple salad as a light supper. I followed the recipe except used whole slices of bread in standard muffin tins. The filling was very good and I wouldn't change a thing. Made for RS#44.

    • 90 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Hot Tourtire Nibbles, Rveillon pie needn’t only be served after midnight mass-or even in the form of a pie Here crunchy toast cups are filled ahead with traditional spicy pork and heated when needed For more spicy heat, use Dijon mustard prepared with green peppercorns or horseradish These are wonderful served as an appetizer, especially during the Holidays, don’t let the many steps scare you, this is actually very easy and can be made ahead From Food and Drink Magazine , These were yummy served with a simple salad as a light supper I followed the recipe except used whole slices of bread in standard muffin tins The filling was very good and I wouldn’t change a thing Made for RS#44 , I made half the nibbles for Canada Day Great idea to have a tourtiere filling in little toast cups Tasty and cute


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    Steps

    1
    Done

    Preheat Oven to 400f

    2
    Done

    Very Thinly Slice Crusts from Bread; Reserve For Filling.

    3
    Done

    Move a Rolling Pin Over Each Slice to Flatten. Lightly Brush Both Sides With Butter; Cut Each Into 4 Triangles.

    4
    Done

    Working in Batches, Press Each Triangle Down Into a Mini Muffin Pan Cup and Shape as Needed.

    5
    Done

    Bake in Centre of Preheated Oven For 8 to 10 Minutes or Until Tips and Bottoms Are Golden. Cool on a Rack.

    6
    Done

    Store in an Airtight Container at Room Temperature For Up to 2 Days, or Freeze.

    7
    Done

    to Make Filling, Whirl Reserved Bread Crusts in a Food Processor Until Crumbs Form; Set Aside Cup.

    8
    Done

    Freeze Remaining Bread Crumbs in a Rigid-Sided Container to Use For Another Purpose. Heat Oil in a Large Frying Pan Over Medium-High Heat. When Hot, Crumble in Pork; Saut 5 to 8 Minutes or Until Lightly Browned. Stir in Onion, Garlic, Celery and Carrot; Cook 2 to 3 Minutes.

    9
    Done

    Stir in Thyme, Salt, Cloves, Savoury, Black Pepper and Stock. Cover, Reduce Heat to Low and Simmer 20 Minutes. Then Stir in Bread Crumbs and Parsley; Remove from Heat. Cool Until Able to Handle. (covered and Refrigerated; Filling Keeps For Up to 3 Days.).

    10
    Done

    When Ready to Serve, Press Cooled Tourtire Mixture Into Toast Cups, Heaping Slightly. This Can Be Done Even a Day Ahead If Covered and Kept Chilled.

    11
    Done

    Preheat Oven to 350f.

    12
    Done

    Arrange Filled Cup on an Ungreased Baking Sheet. Bake 10 Minutes or Until Hot. Top With a Dab of Mustard and Garnish With a Tiny Piece of Thyme. Serve Immediately.

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