Hot Tourtire Nibbles
Warm, flaky, and irresistibly savory, Hot Tourtière Nibbles are the perfect bite-sized appetizer to impress your guests. These golden puff pastry pockets are filled with a richly spiced ground pork mixture, featuring aromatic notes of cinnamon, cloves, and allspice. The filling is bound with breadcrumbs and simmered with chicken or beef stock for a mouthwatering texture. Each nibble is hand-crimped for a rustic touch and baked to perfection, delivering a satisfying crunch with every bite. Whether you're hosting a holiday party or preparing for game night, these easy-to-make delights are sure to steal the spotlight. Serve hot and watch them disappear in moments! Perfect keywords: "tourtière appetizer recipe," "savory puff pastry bites," "party food ideas," "spiced pork filling snacks," and "holiday appetizer recipes."
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Recipe Information
Ingredients
- 500 g Ground pork
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 0.5 tsp Cinnamon
- 0.25 tsp Cloves, ground
- 0.5 tsp Allspice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 120 ml Chicken or beef stock
- 50 g Breadcrumbs
- 2 sheets Puff pastry sheets, thawed
- 1 large Egg, beaten (for egg wash)
- 10 g All-purpose flour (for rolling pastry)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the ground pork until browned, breaking it up into small pieces with a spoon. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened and fragrant.
Stir in the cinnamon, ground cloves, allspice, salt, and black pepper, ensuring the spices are evenly distributed.
Pour in the chicken or beef stock and bring to a simmer. Let it cook for 5-6 minutes until the liquid has mostly reduced.
Remove the skillet from heat and stir in the breadcrumbs. Mix well to help the filling bind together. Allow the mixture to cool slightly.
On a lightly floured surface, roll out one puff pastry sheet to smooth and slightly enlarge it. Cut it into 12 evenly sized squares. Repeat for the second puff pastry sheet.
Place a small spoonful of the cooled pork filling in the center of each pastry square.
Fold each square diagonally to form a triangle, pressing the edges together to seal them. Use the tines of a fork to crimp the edges for a decorative look.
Transfer the pastry triangles to the lined baking sheet. Brush the tops with the beaten egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown.
Allow the tourtière nibbles to cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.4 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 265 mg | 20% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
