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Level
easy
Prep Time
15 mins
Total Time
1 h 10 m
Makes
8 mini pies

Tips

We used extra lean ground beef in this recipe, but if you’re using lean or medium beef, drain off all visible fat before filling the tart pans. To freeze the pies, cool completely then arrange tourtières on a baking sheet and freeze until firm - about 4 hrs. Wrap tops with foil, pack into freezer bags and freeze up to 3 months. Mashed potatoes can become dry when frozen – adding cream cheese keeps them light and fluffy. If baking pies straight from the freezer, place on a baking sheet and bake in preheated 350°C (180°C) oven for 45 min., covered. Then uncover, and bake 15 min. longer. If thawed overnight in the refrigerator, bake covered pies 20 min. then uncover and bake 10 min. longer.

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Nutritional Facts

Nutrition Description:
Per serving (1 mini pie)
Calories:
400
Fat:
16 g
Saturated Fat:
6 g
Carbs:
28 g
Fibre:
4 g
Cholesterol:
95 mg
Protein:
35 g
Sodium:
580 mg
Potassium:
850