Tourtière Turnovers Tourtière Turnovers

Author: Canadian Living

Serve these bite-size Canadian classics with chili sauce.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: July 2009



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.

Nutritional facts Per piece: about

  • Sodium 130 mg
  • Protein 3 g
  • Calories 99.0
  • Total fat 6 g
  • Potassium 51 mg
  • Cholesterol 19 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g


  • Iron 4.0
  • Folate 10.0
  • Calcium 1.0
  • Vitamin A 2.0
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Tourtière Turnovers