Maple Taffy Turkey-Pork Mini-Pies

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

Filling

• 1 large onion, chopped
• 1 teaspoon olive oil
• 1 lb turkey meat, ground
• 1/2 lb lean pork meat, ground
• Cinnamon, to taste
• Cloves, to taste
• Salt and pepper, to taste
• 2 tablespoons maple taffy

Vegetable Purée

• 2 sweet potatoes, peeled and diced
• 3 parsnips, peeled and diced
• 1/4 cup 35% cream
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• Maple syrup (preferably golden syrup for its delicate flavour)

1. Roll out the pastry and form 12 mini-pie shells or one large pie shell. Set aside.
2. In a large frying pan, sauté onion in olive oil, then add turkey and pork meat. Season and cook for about 10 minutes.
3. Add maple taffy and cook for an additional 5 minutes. Cool before filling the pie shells. Set aside.
4. 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.
5. Preheat oven to 180 °C (350 °F).
6. Spread a generous layer of the vegetable purée on each pie, or on one large pie, and bake (45 minutes for the small pies, 1 hour for the large size).
7. Drizzle with maple syrup before serving.