Pâte Brisée

1. In food processor, blend flour, sugar and salt.
2. Add butter cubes and pulse. Mixture will be grainy.
3. Add cold water and briefly blend to incorporate.
4. Turn out mixture onto work surface. With the palm of your hand, press the dough to combine.
5. Adjust with flour or water as needed. Do not overknead.
6. Dough should be dry and not tacky.
7. Wrap dough in plastic wrap and keep chilled in the cooler.

Old-Fashioned Gravy

1. In saucepot, melt butter and add flour to make a roux.
2. Cook, stirring, to a blond roux stage.
3. Heat stock in separate pot until simmering.
4. Slowly add hot stock while stirring to incorporate into roux.
5. Bring to a simmer and add aromatics (fresh thyme, bay leaf, peppercorns) if desired.
6. Simmer for around 20 minutes, stirring occasionally.
7. Adjust seasoning to taste. Set aside.

Pork Filling

1. Heat large braising pan and add canola oil.
2. Add onions and sweat until translucent. Season.
3. Add ground pork. Cook thoroughly.
4. Add thyme, sage, clove, allspice, nutmeg, and bay leaf and cook to release aromatics.
5. Add rolled oats and stir to combine.
6. Add half of old-fashioned gravy to cooked pork mixture. Stir to combine.
7. Add more gravy until desired consistency is reached.
8. Taste and adjust seasoning. The winter spices should be prominent but not overpowering.
9. Chill filling in cooler until ready to use or overnight.

To Assemble

1. Preheat oven to 180°C (350°F).
2. Roll the dough into thin sheets on floured surface.
3. With round cutter, cut bottoms and tops of mini pies. Be sure to also pierce or cut very small holes in the centre of the tops. (The sizes must be measured depending on preparation and size of moulds.) Keep dough, sheets, or discs in the cooler.
4. Line the bottom of pie shells with larger dough discs. Press down with fingers.
5. Poke holes in each mini pie with paring knife or skewer.
6. Scoop pork filling in pie shells.
7. Brush egg wash on edges of the filled mini pies.
8. Gently press the top layer of the pie crust to ensure they are properly sealed.
9. Brush tops of pies with more egg wash.
10. Bake around 30-40 minutes, or until deep golden brown. Make sure dough is fully cooked on the bottom.

To Serve

1. Depending on the size of the tourtière, remove from pie moulds.
2. They can be reheated for service.
3. Traditionally, tourtière is served with ketchup de fruits. Fruit chutney compliments it nicely.