Preparation time
15 minutes
Ready in
1 hr 8 min
Baking Time: 13 minutes
Cooking Time: 40 minutes
Makes
48 tartlets
Ingredients
- 48 wonton wrappers (1 package)
- 2 cups (500 mL) cubed peeled Ontario Potatoes, about 3 medium
- 250 g each lean ground Ontario Pork and Ontario Veal
- 2 cups (500 mL) coarsely chopped Ontario Mushrooms
- 3 cloves Ontario Garlic, minced
- 2 Ontario Onions, finely chopped
- 1 bay leaf
- 1/2 cup (125 mL) sodium-reduced chicken broth
- 1 tsp (5 mL) dried sage leaves
- 1/2 tsp (2 mL) each salt, pepper, dried allspice and dried thyme
- 2 whole cloves
- 1/4 cup (50 mL) minced fresh Ontario Parsley
Instructions
Press wonton wrappers into greased mini muffin tins. Bake in 350°F (180°C) oven until golden brown and crisp, about 13 minutes. Transfer to rack to cool. (Make-ahead: Store cooled wontons in airtight container at room temperature for up to 3 days.)
In saucepan of boiling salted water, cook potatoes until very tender, about 15 minutes. Drain and mash. Set aside.
In large skillet, sauté pork and veal over medium-high heat until no longer pink, about 8 minutes. Drain fat. Add mushrooms, garlic, onions, bay leaf, broth, sage, salt, pepper, allspice, thyme and cloves; bring to boil. Reduce heat and cook, stirring, until no liquid remains, about 15 minutes. Discard bay leaf and cloves. Stir in potatoes and parsley. Spoon heaping tablespoon (15 mL) into each wonton cup.
Nutritional Information
1 Tartlet:
- Protein: 3 grams
- Fat: 1 gram
- Carbohydrate: 8 grams
- Calories: 57
- Fibre: 0 grams
- Sodium: 85 mg