Best 7 Tourtiere Turnovers Recipes

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Tourtière turnovers are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. These pastries are made with a flaky pastry dough and filled with a savory mixture of ground meat, vegetables, and spices. The most common type of tourtière turnover is made with pork, but they can also be made with beef, chicken, or turkey. The vegetables typically used in tourtière turnovers include potatoes, carrots, celery, and onions. The spices used in tourtière turnovers vary depending on the region, but they often include salt, pepper, garlic, and thyme.

This article provides three different recipes for tourtière turnovers:

* **Classic Pork Tourtière Turnovers:** This recipe uses ground pork, potatoes, carrots, celery, onions, and spices to create a traditional tourtière filling.
* **Chicken and Vegetable Tourtière Turnovers:** This recipe uses ground chicken, potatoes, carrots, celery, onions, and spices to create a lighter and healthier tourtière filling.
* **Vegetarian Tourtière Turnovers:** This recipe uses a combination of vegetables, including potatoes, carrots, celery, onions, and mushrooms, to create a flavorful and satisfying tourtière filling.

Whether you are a fan of classic pork tourtière turnovers or you are looking for a lighter or vegetarian option, this article has a recipe for you. So grab your ingredients and get ready to enjoy this delicious and versatile dish!

Here are our top 7 tried and tested recipes!

TOURTIERE (FRENCH CANADIAN MEAT PIE)



Tourtiere (French Canadian Meat Pie) image

This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 28

3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
7 tablespoons ice cold water
2 teaspoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground mustard
⅛ teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled, quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
½ cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato cooking water, plus more as needed
1 large egg
1 tablespoon water

Steps:

  • Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
  • Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
  • Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
  • Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
  • Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
  • Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
  • Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
  • Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
  • Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g

FRENCH CANADIAN TOURTIERE



French Canadian Tourtiere image

Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).

Provided by Rayna Jordan

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h

Yield 8

Number Of Ingredients 11

1 pound lean ground pork
½ pound lean ground beef
1 onion, diced
1 clove garlic, minced
½ cup water
1 ½ teaspoons salt
½ teaspoon dried thyme, crushed
¼ teaspoon ground sage
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

Steps:

  • In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
  • Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g

TOURTIERE TURNOVERS



Tourtiere Turnovers image

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

2/3 cup mashed potatoes
12 ounces ground lean pork
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 stalk celery, finely chopped
1 cup mushroom, diced
1/2 cup chicken stock
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1 bay leaf
3 cups all-purpose flour
1 teaspoon salt
1/2 cup butter or 1/2 cup margarine, cold
1/2 cup lard, cold
1 egg
2 teaspoons vinegar
ice water

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

TOURTIèRE



Tourtière image

This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey. But you could make it with leftover brisket, with venison, with smoked goose or ham. Traditionally it is served with relish or tart, fruity ketchup - I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. "I've never had a slice of tourtière and spoonful of ketchup and not liked it," David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me. "I especially love a tourtière made by someone who can't really cook."

Provided by Sam Sifton

Categories     pies and tarts, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 26

2 1/2 cups or 300 grams all-purpose flour
1/2 teaspoon kosher salt
16 tablespoons unsalted butter, cold and cut into cubes
4 tablespoons leaf lard, cold and cut into cubes
3-4 tablespoons ice water, as needed
1 1/2-2 pounds pork-shoulder meat, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper to taste
2 tablespoons neutral oil, like canola
5 allspice berries
2 cinnamon sticks
1 12-ounce bottle stout or other dark beer
4 large chicken thighs, or 1 large turkey thigh
2 tablespoons unsalted butter
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
2 tablespoons parsley, roughly chopped
10 to 12 ounces cremini mushrooms or a mixture of wild mushrooms, sliced
1/2 cup dry white wine or stock
1 pound ground pork
1/2 teaspoon ground white pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground clove
Pinch of ground nutmeg
Pinch of cayenne pepper or to taste
2 medium-size potatoes, like Yukon Gold, grated
1 large egg yolk, beaten with a tablespoon of water

Steps:

  • Make the dough. In a food processor, pulse together the flour and salt. Add butter and lard in stages, pulsing until the mixture forms bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.
  • Turn dough out onto a lightly floured surface, and gather into two balls. Flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
  • Make the pork shoulder. Season the pieces of pork aggressively with salt and pepper. Put 1 tablespoon of the oil into a large, deep skillet or Dutch oven, and set it over medium-high heat. When the oil shimmers, sear the meat on all sides until browned, turning as necessary, 10 minutes.
  • Add the allspice berries and cinnamon sticks, and stir to toast them, then add the beer. Bring to a boil, then reduce the heat, cover the pan and simmer steadily until the pork is very tender, 45 minutes to an hour. (When the pork is done, you can allow it to cool in its liquid and refrigerate it for one or two days before using.)
  • Make the chicken or turkey. Heat oven to 325. Season the chicken or turkey thighs aggressively with salt and pepper, then roast in a cast-iron pan or shallow baking tray until their skin is crisp and they have cooked through, approximately 1 hour. (The chicken or turkey, too, may be made ahead and stored in the refrigerator before using.)
  • Make the pie filling. Melt the butter in a large, heavy-bottomed Dutch oven set over medium heat, and when it foams, add the onions, garlic and parsley. Cook, stirring often, until soft, 5 to 7 minutes. Add the mushrooms, and cook, stirring often, until they are soft and have given up their liquid, 5 to 7 minutes. Add wine or stock, and stir to deglaze the pan, then cook until the liquid has evaporated, 5 minutes.
  • Add the ground pork and the spices, and cook until the pork has lost its pinkness, 5 to 7 minutes. Add grated potato, and cook another 5 to 7 minutes. Remove from heat.
  • Shred the cooked chicken or turkey into the pot along with the cooked pork and about 1/2 cup of its braising liquid, stir lightly to combine and season to taste with salt and pepper. Chill in the refrigerator for at least an hour and up to a day.
  • Assemble the pie. Place a large baking sheet on the middle rack of oven, and heat to 400.
  • Remove one disk of dough from the refrigerator, and using a pin, roll it out on a lightly floured surface until it is roughly 10 to 11 inches in diameter. Fit this crust into a 9-inch deep-dish pie plate or cast-iron pan, trimming it to leave an overhang. Place this plate, with the dough, in the freezer.
  • Roll out the remaining dough on a lightly floured surface until it is roughly 10 to 11 inches in diameter.
  • Remove pie crust from freezer, and put the chilled filling into it. Cover with remaining dough. Press the edges together, trim excess, then crimp the edges. Using a sharp knife, cut three or four steam vents in the top of the crust. Paint the pie's top with the egg wash.
  • Place pie in oven on hot baking sheet, and cook for 20 minutes, then reduce temperature to 350, and cook until the crust is golden brown and the filling is bubbling, about 30 to 40 minutes more. Let cool 20 minutes before serving.

TOURTIERE



Tourtiere image

Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime.

Provided by Jean

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Yield 8

Number Of Ingredients 12

1 pound ground pork
½ pound ground veal
6 slices bacon
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
2 teaspoons dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons cornstarch
2 (9 inch) unbaked pie crusts
1 ¼ cups water

Steps:

  • In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
  • Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
  • Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
  • Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
  • Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 24.8 g, Cholesterol 75.3 mg, Fat 37.2 g, Fiber 0.8 g, Protein 18.9 g, SaturatedFat 10.3 g, Sodium 581.7 mg, Sugar 0.5 g

TOURTIERE



Tourtiere image

Try this Christmassy French-Canadian meat pie from one of our Good Food members. Encased in puffed pastry, it's a delicious mix of pork, beef and veal

Provided by GF member Dianna Ashworth

Categories     Dinner

Time 2h40m

Yield Serves 4-6

Number Of Ingredients 19

11/2 tbsp vegetable oil
175g pork mince
175g lean beef mince
200g veal mince
1 onion, finely chopped
1 large carrot, grated
1 celery stick, finely chopped
1 large garlic clove, crushed
175ml red wine
1 tsp ground cloves
1/2 tsp ground mace
1/2 tsp ground nutmeg
3 thyme sprigs
1 bay leaf
175ml beef stock
35g rolled oats
320g pack ready-rolled shortcrust pastry
1 egg, lightly beaten
320g pack puff pastry sheets

Steps:

  • Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
  • Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
  • Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely.
  • Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden.
  • Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.

Nutrition Facts : Calories 724 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

TOURTIERES



Tourtieres image

Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar-after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. -Rita Winterberger, Huson, Montana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 pies (8 servings each).

Number Of Ingredients 11

2 large onions, thinly sliced
1/4 cup canola oil
2 pounds ground beef
2 pounds ground pork
3 cups frozen mixed vegetables
2 cups mashed potatoes
1 tablespoon ground allspice
2 teaspoons salt
1/2 teaspoon pepper
Pastry for two double-crust pies
1 large egg, lightly beaten

Steps:

  • In a Dutch oven, saute onions in oil until tender. Remove and set aside. In the same pan, cook beef and pork over medium heat until no longer pink; drain. Remove from the heat. Add the onions, vegetables, potatoes and seasonings., On a floured surface, rolled the dough to fit two 9-in. pie plates with bottom crusts; trim crust even with edge of plate. Fill each with about 5 cups filling. Roll out remaining dough to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in crust and brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown., Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Bake 15 minutes. Reduce heat to 375°. Cover edges loosely with foil and bake 35-40 minutes longer or until crusts are golden brown.

Nutrition Facts : Calories 487 calories, Fat 31g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 620mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make all the difference in the final flavor of your tourtiere turnovers. Look for high-quality ground pork and beef, fresh vegetables, and a good quality pie crust.
  • Don't overwork the dough: Overworking the dough will make it tough. Be gentle when mixing the ingredients and avoid over-kneading.
  • Chill the dough before rolling: Chilling the dough before rolling will make it easier to work with and help prevent it from shrinking in the oven.
  • Preheat the oven before baking: This will help ensure that the turnovers cook evenly.
  • Bake the turnovers until they are golden brown: The turnovers are done baking when they are golden brown and the filling is bubbling.

Conclusion:

Tourtiere turnovers are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a family gathering. With a few simple tips, you can make sure that your tourtiere turnovers are perfect every time.

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