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3 votes, 3.67 avg. rating (74% score)
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Total Time: 60

Yield: Yield: 6 servings

We borrowed this Christmas Eve treat from our Quebecois friends and gave it a twist by creating individual servings. Accompanied by a salad, this is a filling lunch or dinner (and you can make it ahead and freeze it).

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  • 1/4 pound ground pork
  • 1/4 pound ground beef
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 3/4 cup beef or chicken stock
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dry mustard
  • 1/4 cup unseasoned bread crumbs
  • 2 tablespoons chopped fresh parsley
  • Kosher or sea salt and freshly ground black pepper
  • Pastry Dough
  • Nonstick cooking spray
  • 1 egg white
  • 1 teaspoon water


In a large saut

Pastry Dough


  • 2 -1/4 cups flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup cold water, divided


Place flour, sugar, and salt in a food processor and a pulse a few times to combine. Add butter and pulse until butter is the size of a pea. Add half the water and pulse. Add remaining water one tablespoon at a time, pulsing, just until dough comes together. Form a ball and refrigerate 20 minutes.
Updated Thursday, October 4th, 2007

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