Petite Tourtière Tarts With Fresh Apple Chutney Recipe

Name: Petite Tourtière Tarts With Fresh Apple Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground pork; 1 cup chopped onions; 1 cup chopped crimini mushrooms; 3/4 cup finely chopped fennel bulb; 1/2 cup dry white wine; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground cloves; 1 2-sheet package (typically 17.3-oz) puff pastry, thawed; 1 tablespoon apple cider vinegar; 1 tablespoon pure maple syrup; 1/2 teaspoon Dijon mustard; 1 medium-large Fuji apple, cored, then chopped relatively fine (I don't peel-I like the color); 1 tablespoon minced flat leaf parsley; 2 tablespoons minced shallots

Servings: persons

1 pound ground pork
1 cup chopped onions
1 cup chopped crimini mushrooms
3/4 cup finely chopped fennel bulb
1/2 cup dry white wine
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1 2-sheet package (typically 17.3-oz) puff pastry, thawed
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1/2 teaspoon Dijon mustard
1 medium-large Fuji apple, cored, then chopped relatively fine (I don't peel-I like the color)
1 tablespoon minced flat leaf parsley
2 tablespoons minced shallots

1
Filling: In a large skillet, saute pork over medium-high heat, breaking up with fork, until no longer pink, about 8-10 minutes. Drain off fat. Add mushrooms, onions, fennel, wine, garlic, thyme, black pepper, cinnamon and cloves. Bring to a bubbly boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Remove from heat & let cool to room temperature (you can make this up to a day ahead; cool, then cover and chill)
2
Fill & Bake Tarts: Preheat oven to 375u00b0F. Unfold the pastry sheets on a lightly floured surface. Cut the pastry sheet into 3 equal lengthwise strips along fold lines. Cut each pastry strip into 4 (about 2-1/2-inch) squares, making 24 in all. Press the pastry squares into 24 standard-size muffin-pan cups. Spoon about 2 tbsp pork filling into each pastry cup. Bake about 18-22 minutes or until the pastry is puffed & golden brown.
3
Make Chutney: While tarts bake, whisk the vinegar, syrup, & mustard in a small bowl. Add the apple, parsley, shallots, and toss to combine. Season with salt & pepper to taste.
4
Serve: Remove tarts from oven, then remove from tins; top each tart with a spoonful of chutney & serve warm. Makes 24 tarts.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound ground pork, 1 cup chopped onions, 1 cup chopped crimini mushrooms, 3/4 cup finely chopped fennel bulb, and more.

Yes, Petite Tourtière Tarts With Fresh Apple Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Petite Tourtière Tarts With Fresh Apple Chutney

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