A French Canadian holiday tradition gets a cocktail party makeover. Serve with Chili Sauce as a cocktail or serve hot with a pork or beef gravy for dinner. Makes 40 plus cocktails. Per piece:about 95 cal,3g pro,6g total fat(3g sat.fat),7g carb,trace fibre,25mg chol,130mg sodium,%RDI: 1% calcium,4% iron,2% vit A,9% folate. Recipe taken from Canadian Living Holiday Baking Fall 2006. Well worth the effort. I've made these many times and have always recieved great reviews.
Provided by talk2sabby2
Categories Savory Pies
Time 2h30m
Yield 40 pieces, 20 serving(s)
Number Of Ingredients 20
Steps:
- Pastry:.
- In a bowl wisk flour with salt. Using a pastry blender cut in cubed butter and lard until mixture resembles fine crumbs with a few larger pieces.
- In liquid measure, whisk egg and vinegar; add enough water to make 2/3 cup. Drizzle over dry ingredients, stirring briskly with a fork until ragged dough forms.
- Press into 2 discs.
- Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
- (Make-ahead: Refrigerate for up to 3 days. Makes enough for 2 9" pie crusts.
- Tourtiere turnovers:.
- In a large skillet, saute pork over medium-high heat, breaking up with fork until no longer pink, about 6 minutes. Add onion, garlic, celery,mushrooms,chicken stock,salt,pepper,thyme,cloves,cinnamon and bay leaf; bring to a boil.
- Reduce heat, cover and simmer until almost no liquid remains, about 10 minutes.
- Uncover, and cook until no liquid remains, another 5 minutes.
- Discard bay leaf and stir in potatoes.
- Let cool.
- Divide pastry in half.
- On floured surface roll out each to scant 1/4" thickness.
- For cocktail use 3" round cutter or for main course use 5" round cutter.
- Cut out circles, rerolling if necessary.
- For cocktail use 1 TBSP of pork mixture or for main course turnovers use 2 TBSPs of pork mixture.
- Place pork mixture in center of each circle. Lightly brush edge with water: fold over to create a half moon shape.
- Press edge with a fork to seal.
- Preheat oven to 425 degrees.
- Arrange racks on top and bottom third of oven.
- Line 2 baking sheets with parchment paper.
- In a small bowl whisk 1 egg yolk with 1 TBSP water to brush over filled pastry
- Continue until all pastry and pork is used up.
- Place close together on prepared pans and brush with egg wash and cut steam vents in centers.
- Make-ahead: Freeze until firm, about 15 minutes. Layer between waxed paper in airtight container and freeze for up to 2 weeks.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; exchange cookie sheets top to bottom and bottom to top oven racks.
- Bake for an additional 15 minutes.
Nutrition Facts : Calories 215.1, Fat 13.9, SaturatedFat 6.4, Cholesterol 40.2, Sodium 281.4, Carbohydrate 16.5, Fiber 0.8, Sugar 0.5, Protein 5.6
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Sheikh Rasel Clam
[email protected]I would definitely recommend this recipe to anyone who loves tourtiere.
Victor Kipkoech
[email protected]These turnovers were a lot of work, but they were worth it. They were so delicious and everyone loved them.
Liliana Sevilla
[email protected]The pastry was too thick and doughy. I think I'll roll it out thinner next time.
high school
[email protected]The filling was a bit bland. I think I'll add some more spices next time.
sagar lama Gole
[email protected]These turnovers were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
ervin brown
[email protected]I'm not a huge fan of pork, but I loved these turnovers. The filling was so flavorful and the pastry was flaky and delicious.
Marita Oweza Gqwesa
[email protected]These turnovers are the perfect comfort food. They're hearty, flavorful, and oh-so-satisfying.
Danial Jutt
[email protected]So easy and delicious! I made these for a potluck and they were a hit.
Mary Wairimu
[email protected]These turnovers were a delicious and festive addition to my holiday table. I will definitely be making them again next year.
Meer Ammar
[email protected]The only thing I would change about this recipe is to add a bit more salt to the filling. Other than that, it's perfect!
Hashini Alawatta
[email protected]I love that this recipe uses a combination of ground pork and ground beef. It gives the filling a really nice flavor and texture.
kelsey barker
[email protected]These turnovers were a perfect way to use up some leftover pork roast. They were so easy to make and they disappeared in no time.
Pretty Black
[email protected]The recipe was easy to follow and the turnovers turned out great! I used a store-bought pie crust to save time and they still came out delicious.
Eorj Kek
[email protected]These turnovers were a bit more work than I expected, but they were totally worth it. They turned out beautifully and tasted even better. I'm so glad I tried this recipe.
Ijaz Rajpoot
[email protected]I've tried many tourtiere recipes over the years, but this one is by far the best. The filling is incredibly flavorful and the pastry is perfectly crispy. I will definitely be making this again and again.
Maheenn Rajpoot
[email protected]These tourtiere turnovers were a hit at my holiday party! The combination of savory pork, fragrant spices, and flaky pastry was divine. My guests couldn't stop raving about them.