Tourtiere Turnovers

READY IN: 2hrs 30mins
YIELD: 40 pieces




  • 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.