You know that rich, spiced meaty flavour we all love in classic Quebec-style meat pie? A splash of our Holiday Blend coffee comes and adds it all in one fell swoop. The deep richness of the coffee and the cinnamon-and-cloves spiciness marry the sautéed pork in a match made in holiday heaven.
- In a saucepan, melt the butter over medium-high heat and add the onion. Cook until tender, about 3 minutes.
- Add the garlic and continue cooking for another 30 seconds.
- Add the ground pork and continue cooking for approximately 5 minutes, stirring to break up the meat. Season with salt and pepper.
- Add the potato, savory, cloves and coffee.
- Continue cooking over medium heat for about 20 minutes, until the liquid has almost completely evaporated and the potato pieces are cooked.
- Let cool.
- Preheat the oven to 350°F.
- Roll out the shortcrust pastry dough on a floured surface to an 1/8-inch thickness.
- Cut out eight 5-inch circles in the dough using a cookie-cutter or a bowl.
- Line 8 ramekins, taking care to press the rims.
- Pour the cooled meat mixture into the ramekins.
- Mix together the beaten egg and water for the egg wash.
- Brush the rims with the egg wash.
- Cut out eight 3 ½-inch circles using a cookie cutter or a bowl and lay them on the ramekins to cover the meat mixture.
- Brush over the pastry with the egg wash.
- Make a few slits in the centre to allow the steam to escape.
- Bake for 45 minutes.