Petites Tourtieres

1. To prepare filling, sauté bacon in a large non-stick frypan over medium heat until browned and crisp. Add pork and beef; cook, stirring to break up meat, until browned and cooked through, about 8 - 10 minutes.
2. Add onion, potato, celery, water, sage, thyme, salt, pepper, cloves and nutmeg; cook, stirring, until vegetables are softened, about 8 - 10 minutes. Remove from heat and stir in maple syrup; set aside.
3. Preheat oven to 400°F.
4. On a lightly floured surface, roll out one quarter of pastry 1/4 inch thick. Using a floured 4 inch cookie cutter, cut dough into rounds. Working with one round at a time, roll out each round into an oval measuring about 4x5 inches.
5. On each oval, place 3 tbsp filling about 1/2 inch from bottom of short edge, leaving a small border of dough uncovered on sides. Brush border with some beaten eggs. Fold top half of dough over filling, making edges of dough meet.
6. Pinch edges to seal; crimp edges with a fork.
7. Repeat procedure with remaining pastry, filling and some beaten eggs.
8. Place turnovers in parchment paper-lined rimmed baking sheets, leaving space between turnovers. Brush tops with remaining beaten eggs. Cut vents in top of each turnover to allow steam to escape.
9. Bake until golden brown, about 18 - 20 minutes.

Tip:

The filling for this recipe is enough for a 9-inch pie. Place warm filling into prepared pie shell and top with second crust. Bake in preheated 375°F oven until pastry is golden brown, about 30 to 35 minutes. Allow to cool for 20 minutes before serving.