Tourtière Turnovers

Double-Crust Pastry

In microwaveable bowl, cover and microwave potato with 2 tbsp (25 mL) water on high for 5 minutes or until tender; drain if necessary. Mash with fork and set aside.

Meanwhile, in large skillet, sauté pork over medium-high heat, breaking up with fork, until no longer pink, about 6 minutes. Drain off fat.

Add onion, garlic, celery, mushrooms, broth, salt, pepper, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 10 minutes. Uncover and cook until no liquid remains, about 5 minutes. Discard bay leaf. Stir in potato. Let cool.

On lightly floured surface, roll out each Double-Crust Pastry half to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut out circles, rerolling if necessary.

Place scant 1 tbsp (15 mL) pork mixture in centre of each circle. Lightly brush edge with water; fold pastry over to create half-moon shape. Press edge with fork to seal. Place on parchment paper–lined baking sheets. (Make-ahead: Freeze until firm, about 15 minutes. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen for 20 minutes.)

In small bowl, whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Cut steam vents in centres. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden, about 15 minutes. Let cool on rack.