Main courses

Mini Turkey and Pork Pies and Maple Taffy

Mini Turkey and Pork Pies and Maple Taffy

  • 1 ready-made pie pastry (1 kg or 2.2 lbs)


  • 1 large onion, chopped
  • 5 ml (1 tsp) olive oil
  • 454 g (1 lb) turkey meat, ground
  • 225 (1/2 lb) lean pork meat, ground
  • Cinnamon, to taste
  • Cloves, to taste
  • Salt and pepper, to taste
  • 30 ml (2 tbsp) maple taffy

Vegetable Purée

  • 2 sweet potatoes, peeled and diced
  • 3 parsnips, peeled and diced
  • 60 ml (1/4 cup) 35% cream
  • 3 ml (1/2 tsp) freshly grated nutmeg
  • 5 ml (1 tsp) ground coriander
  • Salt and pepper, to taste
  • Maple syrup


12 portions
  1. Roll out the pastry and form 12 mini-pie shells or one large pie shell. Set aside. In a large frying pan, sauté onion in olive oil, then add turkey and pork meat. Season and cook for about 10 minutes. Add maple taffy and cook for an additional 5 minutes. Cool before filling the pie shells. Set aside.
  2. Cook vegetables in a casserole filled with salted water until tender. Drain and blend until you obtain a purée. Add cream, nutmeg and coriander. Season with salt and pepper. Preheat oven to 180°C (350°F). Spread a generous layer of the vegetable purée on each pie, or on one large pie, and bake (45 min. for the small pies, 1 hr. for the large size). Drizzle with maple syrup before serving.