Aromatic pork filling encased in flaky phyllo pastry. Serve them with a condiment or two, such as Dijon mustard, chili sauce, chutney, red pepper jelly or pomegranate jelly.Recipe courtesy of Eric Akis.
ingredients
directions
Boil the potatoes until firm/tender, drain well and cool to room temperature.
Place the pork, onion and garlic in a pot and set over medium heat. Cook the meat, stirring frequently so it turns into a fine crumble, until cooked through and no longer pink. Add the thyme, clove, cinnamon and flour and mix well. While stirring, slowly pour in the stock and water. Simmer, uncovered, until the liquid has almost completely evaporated. Mix in potatoes and parsley: season with salt and pepper. Remove from the heat and cool to room temperature.
Line 2 large baking sheets with parchment paper. Lightly butter and layer 2 sheets of the phyllo pastry. With the sheets horizontally in front of you, cut the layered phyllo into 8 strips, each about 2 inches wide. Place 1 Tbsp of the tourtière mixture at the bottom of each strip. Fold 1 corner of phyllo over the tourtière mixture so bottom edge meets the side edge and forms a triangle (see photo below). Continue folding the triangle sideways, and upward, to the end of strip. Set the triangle on one of the baking sheets. Repeat these steps with the remaining phyllo, butter and filling. Keep the completed triangles covered with plastic wrap while you make the rest. When done, brush the tops of the triangles with melted butter. (At this point, the triangles may be tightly covered and stored in the fridge for several hours until ready to bake. They can be frozen, and baked from frozen, adding a few minutes more to the cooking time.)
Place an oven rack in the middle position. Preheat the oven to 375* F. Bake the triangles, one tray at a time, 17-18 minutes, or until puffed and golden brown. Cool slightly before serving.