Description
Réveillon 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.
Ingredients
- White Bread
- Butter
- Canola Oil
- Ground Lean Pork
- Onion
- Garlic Clove
- Celery
- Carrot
- Fresh Thyme
- Salt
- Ground Cloves
- Dried Summer Savory
- Fresh Ground Black Pepper
- Turkey Stock
- Fresh Parsley
- Dijon Mustard
- Fresh Thyme Sprigs
Instructions
- Preheat oven to 400f
- Very thinly slice crusts from bread
- Reserve for filling
- Move a rolling pin over each slice to flatten
- Lightly brush both sides with butter
- Cut each into 4 triangles
- Working in batches, press each triangle down into a mini muffin pan cup and shape as needed
- Bake in centre of preheated oven for 8 to 10 minutes or until
- Cool on a rack
- Store in an airtight container at room temperature for up to 2 days, or freeze
- To make filling, whirl reserved bread crusts in a food processor until crumbs form
- Set aside cup
- 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
- 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
- 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
- Preheat oven to 350f
- 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