1. Preheat oven to 400ºF 2. Very thinly slice crusts from bread; reserve for filling. 3. Move a rolling pin over each slice to flatten. Lightly brush both sides with butter; cut each into 4 triangles. 4. Working in batches, press each triangle down into a mini muffin pan cup and shape as needed. 5. Bake in centre of preheated oven for 8 to 10 minutes or until tips and bottoms are golden. Cool on a rack. 6. Store in an airtight container at room temperature for up to 2 days, or freeze. 7. To make filling, whirl reserved bread crusts in a food processor until crumbs form; set aside ½ cup. 8. Freeze remaining bread crumbs in a rigid-sided container to use for another purpose. Heat oil in a large frying pan over medium-high heat. When hot, crumble in pork; sauté 5 to 8 minutes or until lightly browned. Stir in onion, garlic, celery and carrot; cook 2 to 3 minutes. 9. Stir in thyme, salt, cloves, savoury, black pepper and stock. Cover, reduce heat to low and simmer 20 minutes. Then stir in bread crumbs and parsley; remove from heat. Cool until able to handle. (Covered and refrigerated; filling keeps for up to 3 days.). 10. When ready to serve, press cooled tourtière mixture into toast cups, heaping slightly. This can be done even a day ahead if covered and kept chilled. 11. Preheat oven to 350ºF. 12. Arrange filled cup on an ungreased baking sheet. Bake 10 minutes or until hot. Top with a dab of mustard and garnish with a tiny piece of thyme. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
