Kathy’s Festive Twist on Tourtière | Stories

“We always had homemade baking on the farm. Never store bought. I don’t think I had anything store bought until I went to school and traded with the kids for Oreos or something. And I always thought the town kids were so lucky because they got to have store cookies. Little did I know.”

Baking from scratch has been ingrained in Kathy’s life since her early years. Raised on a farm in Leduc, Alberta, she began assisting her mother in the kitchen from a young age.

“I remember being four or five and my mom pushing her chair up so I could stand on the chair and she would give me cookies to stamp out or squish with the bottom of a glass. So I started young. And from there, it was always a part of me.”

Kathy Neiman on the set of the Great Canadian Baking Show, wearing a white apron and black T-shirt. She stands at a kitchen station inside the baking tent, accompanied by a teal mixer on her side. Copper pots and pans are visible in the background. Credit: Photo courtesy of CBC.

Kathy Neiman appears in Season 7 of The Great Canadian Baking Show. Photo courtesy of CBC

This culinary journey culminated in a remarkable performance on season 7 of The Great Canadian Baking Show, where she not only showcased her creative prowess, but also moved the judges to tears, securing a special place in all our hearts.

“Growing up in Alberta, I have a lot of Northern European traditions like pierogi buns, poppy seed buns, things like that. But being a baker and a cook, I also love all flavours and fusions and get inspired by different cultures. So I try to think of my everyday growing up, what we ate, what I like eating now and just make it my own.”

Kathy drew inspiration from her Alberta roots throughout her time on the show, not just by embracing the traditional flavours of her upbringing, but also through her exposure to different cultures and flavours.

Making things her own is exactly what fueled this twist on classic. Enjoy Kathy’s recipe for Tourtière Puffs.

Kathy’s Tourtière Puffs

These two-bite puff appetizers pack a lot of flavour. The warm spices are reminiscent of tourtière meat pies traditionally served during the holiday season.
They are best served warm out of the oven. They can be made and baked ahead of time, then thawed and heated as guests arrive.
This recipe may seem fussy and time consuming but it is well worth it.

Mini puff pastries elegantly presented on a wooden platter, next to a side of chutney in a red dish and a sprig of rosemary. In the background, a twinkling Christmas garland adds festive decor to the counter

Kathy’s Tourtière Puffs and Spicy Apple Cranberry Chutney.

Ingredients

Yields 48

5 oz or 150g lean ground pork
5 oz or 150g extra lean ground beef, bison or venison or other game
2 packages of all butter puff pastry sheets (450g) or 900g of home-made puff or rough puff
1 egg (for egg wash on pastry)
1 medium onion chopped (about 3/4 cup)
1 tablespoon of butter or olive oil
1.5 tablespoons of minced garlic (can be from a jar)
1 medium potato cubed (for mashing to act as a binder)

Spice mix
(measure and place in bowl so it is ready to use later)

1/2 tsp. fresh ground black pepper
1 1/2 tsp. dried thyme leaves
1 tsp. ground ginger
1 tsp. ground sage
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. dried mustard
1/2 tsp. allspice
1/4 tsp. ground cloves
2 tsp. dried parsley flakes
1/2 tsp. cayenne depending on taste
kosher salt depending on taste (season after mixture is assembled)
3 tbsp. of nigella seed or sesame seed (optional)

Method

Prepare the filling first as it will need to thoroughly cool before assembling puffs. It can be made the day ahead.

Peel and rough chop potato and place in a saucepan with 1 1/2 cups of water. Simmer until tender. Drain but reserve water for later use.
Mash potatoes so they are smooth. For best results use a potato ricer. Set aside in a large bowl.
Over medium heat, sauté chopped onion and butter or oil in a large pan until soft and golden brown, approximately 7-10 minutes taking care not to burn.
Add in minced garlic, stir and continue to sauté for another 2 minutes.
Add spice mix to pan to bloom the spices and release the flavour. Stir in pan with onions for 30 seconds. Remove from pan with spatula and place in bowl.
Turn pan heat to a medium high. Add the ground meat combination and fry until thoroughly cooked. Break apart chunks as meat cooks. There will be moisture that comes out of the meat. Continue to fry until the crumble is browned and the moisture has evaporated and the ground meat starts to sizzle in its own fat. There will be minimal fat in the pan. It can be left.
Add the onion mixture back into the pan with the ground meat. Add in the reserved potato water. Stir thoroughly and reduce heat to a simmer. Cook until liquid has mostly evaporated, approximately 15 minutes. This will allow flavours to meld. You will hear a crackle sound as the meat mixture begins to fry.
Remove from heat and add it to the large bowl containing the mashed potatoes. Mix thoroughly and season with salt to taste. The meat filling should resemble a very soft cookie dough. If it is crumbly, it is too dry. Add a tablespoon or two of water at a time and mix.
Place the meat mixture in the fridge to cool thoroughly before use.

Assembly

Thaw puff pastry dough according to package instructions. Do not use the microwave to thaw dough. Using puff pastry in pre-formed sheets is the easiest. There is no rolling of dough or waste. Keep puff sheets in fridge as you are preparing the others. See notes below for further info.
Preheat oven to 400 degrees. Prep 2 cookie sheets with parchment paper or silicone mats.
Place a sheet of parchment on counter top and flip open one puff sheet. With a ruler, mark off 2 inch increments down top and sides then cut with a pizza cutter or knife. Sheets usually come in 10” squares so each sheet will yield 25 little squares and make a dozen puffs. Save the one left over square for prep of the next sheet. There will be one left over from that sheet too.
With a teaspoon, form little mounds of filling and place on a puff square. Take another 2” square and place over top. Press to seal around edges. If edges are too dry and do not seal, dip your finger in a small amount water and run around edges, press to seal. They will resemble ravioli.
Place little puffs on cookie sheet lined with parchment and brush on egg wash. Sprinkle with nigella seeds or sesame seed if desired.
Place on the middle rack of a 400 degree oven. Bake for 20 minutes or until puffed and golden brown.

Repeat with additional sheets. This recipe will make 4 dozen puffs. The puffs can be made and baked ahead of time and heated in the oven before serving. It is best to bake them then freeze the baked puffs. These puffs pair nicely with Kathy’s spicy cranberry chutney.

Recipe cards:

A grid of three square images stacked horizontally

Close-up of neatly assembled uniform round balls of meat filling on squares of dough.

Close-up of a hand delicately brushing egg wash on top of pastry squares in the final step of the cooking preparation process.

Close-up of hands using a metal spatula to carefully lift golden puff pastries from a baking tray lined with parchment paper.

Did You Know?

Tourtière (pronounced toor-tyair) is a traditional Canadian meat pie that originated in Quebec. Its popularity has spread across Canada, including here in Alberta, where it has found a special place on holiday tables. The versatility of tourtière allows for various regional adaptations and personal twists, making it a symbol of shared traditions and culinary creativity.