Mini Tourtieres

In large frying pan, heat half of oil over medium-high heat; brown pork and veal, breaking up with spoon, until cooked through, about 7 to 10 minutes. Transfer to bowl; set aside.

Add remaining oil to frying pan over medium heat; cook onion, garlic and celery for 4 minutes, stirring often, or until softened. Stir in mushroom, salt, cinnamon, mustard, cayenne, cloves and pepper; cook for 3 minutes. Stir in wine and parsley. Return meat and any accumulated juices to frying pan. Cook until most of liquid evaporates, about 5 minutes. Transfer to bowl. Stir in potato; let cool.

Place flour, salt and pepper in food processor; pulse on and off to blend. Pulse in shortening and butter until mixture has coarse crumb consistency. Slowly add ice water through feed tube in steady stream, continuing to pulse on and off until dough just comes together. Turn dough out onto work surface, gather into a ball. Divide in half; wrap each half in plastic and flatten into a disc. Chill for 20 minutes.

Working with one piece of dough at a time, roll out dough on lightly floured surface to generous 1/8 inch (3 mm) thickness. Using 3 inch (8 cm) round cutter, cut out rounds. Reroll scraps once. You should get 48 pieces.

Line two large baking sheets with parchment paper. Place 1 tbsp (15 mL) filling in centre of a pastry round. Brush edges with water, fold over to make half-moon shape and seal by pressing edge with tines of fork. Transfer to prepared baking sheet. Repeat with remaining filling and pastry rounds. Chill filled pastries for 20 minutes. Meanwhile, arrange oven racks with one in top third and other in bottom third of oven and preheat oven to 375°F (190°C).

In small bowl, whisk together egg, paprika and 1 tbsp (15 mL) water. Brush over tops of pastry. Bake pastries for 40 to 45 minutes, switching baking sheets top to bottom half way, or until pastry is golden brown and cooked through.

In bowl, stir together ketchup, mayonnaise and mustard. Serve with tourtenadas for dipping.