Creton mini tarts with mustard

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Don’t be fooled by how easy they are to make, these cretons tourtières are delicious.

8 min
8 min
4 serving(s)

Ingredients

  • 3 x 200 g packages Lafleur Classic smooth cretons
  • 30 mL (2 tablespoons) Dijon mustard
  • 125 mL (1/2 cup) breadcrumbs
  • 15 to 30 mL (1 to 2 tablespoons) fresh parsley, chopped
  • Freshly ground pepper to taste
  • 500 mL (2 cups) puff pastry or pie pastry
  • Flour

Glaze

  • 1 egg, beaten with a little water or milk

Preparation

  1. 1.

    Preheat oven to 375°F (190°C).

  2. 2.

    Mix cretons with mustard, breadcrumbs and parsley. Add salt and pepper to taste.

  3. 3.

    Divide pastry into 4 portions. On a surface dusted with flour, roll out pastry ¼ inch (1/2 cm) thick.

  4. 4.

    Place 4 pastry rounds on a baking sheet covered with parchment paper and brush with beaten egg mixture.

  5. 5.

    Place one-quarter of creton mixture on each pastry. Fold in two like a turnover and press edges firmly.

  6. 6.

    With a small knife, cut a hole on top of each tart and brush tops with more glaze.

  7. 7.

    Cook in the oven for 7 to 10 minutes or until pastry is nicely browned.

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