Tourtiere Turnovers
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.
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INGREDIENTS
Nutrition- 2⁄3cup mashed potatoes
- 12ounces ground lean pork
- 1⁄2
- 2
- 1
- 1
- 1⁄2cup chicken stock
- 3⁄4teaspoon salt
- 1⁄2teaspoon pepper
- 1⁄2teaspoon thyme
- 1⁄4teaspoon ground cloves
- 1⁄4teaspoon cinnamon
- 1
Double crust pastry
- 3cups all-purpose flour
- 1teaspoon salt
- 1⁄2cup lard, cold
- 1
- 2teaspoons vinegar
- ice water
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DIRECTIONS
- 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.
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