Tourtiere Turnovers Recipe

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Tourtiere Turnovers
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Ingredients
20
Count
Nutrition
966
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Pastry:.
  2. 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.
  3. 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.
  4. Press into 2 discs.
  5. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
  6. (Make-ahead: Refrigerate for up to 3 days. Makes enough for 2 9 pie crusts.
  7. Tourtiere turnovers:.
  8. 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.
  9. Reduce heat, cover and simmer until almost no liquid remains, about 10 minutes.
  10. Uncover, and cook until no liquid remains, another 5 minutes.
  11. Discard bay leaf and stir in potatoes.
  12. Let cool.
  13. Divide pastry in half.
  14. On floured surface roll out each to scant 1/4 thickness.
  15. For cocktail use 3 round cutter or for main course use 5 round cutter.
  16. Cut out circles, rerolling if necessary.
  17. For cocktail use 1 TBSP of pork mixture or for main course turnovers use 2 TBSPs of pork mixture.
  18. Place pork mixture in center of each circle. Lightly brush edge with water: fold over to create a half moon shape.
  19. Press edge with a fork to seal.
  20. Preheat oven to 425 degrees.
  21. Arrange racks on top and bottom third of oven.
  22. Line 2 baking sheets with parchment paper.
  23. In a small bowl whisk 1 egg yolk with 1 TBSP water to brush over filled pastry
  24. Continue until all pastry and pork is used up.
  25. Place close together on prepared pans and brush with egg wash and cut steam vents in centers.
  26. Make-ahead: Freeze until firm, about 15 minutes. Layer between waxed paper in airtight container and freeze for up to 2 weeks.
  27. Bake at 425 degrees for 15 minutes.
  28. Reduce heat to 350 degrees; exchange cookie sheets top to bottom and bottom to top oven racks.
  29. Bake for an additional 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 966.49 Kcal (4047 kJ)
Calories from fat 489.3 Kcal
% Daily Value*
Total Fat 54.37g 84%
Cholesterol 177.17mg 59%
Sodium 1184.6mg 49%
Potassium 644.28mg 14%
Total Carbs 86.05g 29%
Sugars 4.23g 17%
Dietary Fiber 4.77g 19%
Protein 31.66g 63%
Vitamin C 5mg 8%
Vitamin A 0.3mg 9%
Iron 2.7mg 15%
Calcium 72.1mg 7%
Amount Per 100 g
Calories 256.41 Kcal (1074 kJ)
Calories from fat 129.81 Kcal
% Daily Value*
Total Fat 14.42g 84%
Cholesterol 47mg 59%
Sodium 314.28mg 49%
Potassium 170.93mg 14%
Total Carbs 22.83g 29%
Sugars 1.12g 17%
Dietary Fiber 1.27g 19%
Protein 8.4g 63%
Vitamin C 1.3mg 8%
Vitamin A 0.1mg 9%
Iron 0.7mg 15%
Calcium 19.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.1
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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