Mini Tourtier Tart Appetizer
Created by Bergy on August 30, 2013
- Servings: 36
- Prep Time: 20m
- Cook Time: 21m
- Recipe #10425
Ingredients
- 1 large potato (baked and cooled approx 1 1/2 cups baked mashed potato)
- 1/2 pound ground pork (lean)
- 1/2 pound lean ground beef
- 1 cup low-sodium beef broth
- 1 tablespoon dried sage
- 1 teaspoon allspice
- 1 teaspoon celery salt
- 1/2 teaspoon thyme
- 1/2 teaspoon ground savory
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 green onions (thinly sliced, white and green parts)
- 36 small tart shells
- 1/2 cup Thai chili sauce (or your favorite spicy sauce)
How to Make
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Step 1: Bake your tart shells according to instructions on the package
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Step 2: Have your baked potatoe ready and cooled
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Step 3: Crumble the pork and beef into a large skillet over medium heat
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Step 4: Add broth, sage, allspice, celery salt,thyme, savory, cinnamon and nutmeg
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Step 5: Keep stirring to avoid any lumps, get the mixture all crumbly cook for about 10 minutes,
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Step 6: Stir in the green onions continue cooking until there is just a bit of moisture in the bottom of the pan - the meat should be very moist, about 8 minutes
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Step 7: Scoop the potato flesh from the skin and roughly fork mash.
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Step 8: Add mashed potato to the meat mixture, mix in with a fork Heat for 2 minutes
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Step 9: You may now fill the warm tart shells and serve with a small dab of chili sauce on top. If you are not using the whole recipe divide the mixture into handy size portions, put in freezer bags and freeze
Nutritional Facts
- Serving Size: 1 (45.8 g)
- Calories 100
- Total Fat - 4.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 9.3 mg
- Sodium - 178.2 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 1.4 g
- Sugars - 0.8 g
- Protein - 4.3 g
- Calcium - 18.5 mg
- Iron - 0.7 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg