Recipes and Cooking Poutine Tarts Be the first to rate & review! Tucked inside a flaky thyme pastry, classic poutine gets an elegant makeover. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 1, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Cook Time: 45 mins Bake Time: 20 mins Total Time: 1 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 pound boneless beef short ribs or chuck roast* 1 teaspoon kosher salt ½ teaspoon ground black pepper 2 tablespoon vegetable oil 2 cup coarsely chopped onions (2 large) 1 cup coarsely chopped carrots (2 medium) 1 cup coarsely chopped celery (2 stalks) 8 ounce fresh button mushrooms, quartered or halved 6 cloves garlic, minced 1 tablespoon snipped fresh rosemary 1 tablespoon snipped fresh thyme ½ cup dry red wine 1 14.5 ounce can 50% less sodium beef broth 1 14.5 ounce can reduced-sodium chicken broth 1 recipe Thyme Pastry 3 tablespoon butter, softened 3 tablespoon all-purpose flour 8 ounce white cheese curds or diced mozzarella cheese 1 egg, lightly beaten 1 tablespoon water Hot cooked frozen French-fried shoestring potatoes or frozen fried potato nuggets Assorted fresh herbs (optional) Thyme Pastry 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme 2 ¼ cup all-purpose flour ¾ teaspoon salt ⅔ cup shortening 8 tablespoon cold water Directions Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. In a 4-quart Dutch oven cook meat, half at a time, in hot oil over medium-high heat until brown. Using a slotted spoon, remove meat from pan. Add onions, carrots, and celery to Dutch oven. Cook over medium about 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms, garlic, rosemary, and thyme; cook and stir for 3 minutes more. Remove from heat. Carefully add wine to Dutch oven, stirring to scrape up crusty brown bits. Return to heat and cook until wine is reduced by half. Add beef broth and chicken broth. Return meat to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. Meanwhile, prepare Thyme Pastry. Wrap pastry in plastic wrap until ready to use. In a small bowl combine butter and flour; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Using a slotted spoon, remove meat and vegetables from sauce and place in a bowl; cool slightly. Stir in cheese curds. Cover sauce and keep warm, or reheat before serving. Preheat oven to 425°F. Line two baking sheets with parchment paper; set aside. Divide pastry into eight portions. On a lightly floured surface, roll each portion into a 8-inch circle; transfer to the prepared baking sheets. Spoon about 3/4 cup of the meat mixture onto each pastry circle to within 1 inch of the edges. Fold edges of pastry up and over filling, pleating edges as necessary. In a small bowl combine egg and the water; brush over pastry. Bake about 20 minutes or until filling is heated through and pastry is golden, covering filling with small foil circles if necessary to prevent overbrowning and rearranging baking sheets halfway through baking. Remove from oven and keep warm. Bake French-fried potatoes according to package directions. Top tarts with fried potatoes, sprinkle with additional herbs (if desired), and serve with the reserved sauce. Thyme Pastry Stir together thyme, flour, and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. *Cooked Beef Option: Substitute two 17-ounce packages refrigerated cooked beef tips with gravy for the uncooked beef short ribs and skip Step 1. Omit chicken broth, using only the beef broth. Cook vegetables as directed in Step 2; add wine and cook until reduced. Add beef broth and cooked beef with gravy; cook for only 5 minutes to heat through, breaking up any large pieces of meat. Continue as directed. Rate it Print Nutrition Facts (per serving) 711 Calories 43g Fat 48g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 711 % Daily Value * Total Fat 43g 55% Saturated Fat 16g 80% Cholesterol 121mg 40% Sodium 1117mg 49% Total Carbohydrate 48g 17% Total Sugars 4g Protein 32g Vitamin C 11.2mg 56% Calcium 201mg 15% Iron 5mg 28% Potassium 798mg 17% Fatty acids, total trans 3g Folate, total 109.9mcg Vitamin B-12 3.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.