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Tourtiere Turnovers

Country.Chef's picture
  Butter 1 Cup (16 tbs), softened
  Cream cheese 8 Ounce, softened (1 Cup)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Ground pork 1 Pound
  Onion 1 , minced
  Bay leaf 1
  Dried savory 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Hot water 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Potato 1 Medium, boiled and mashed
  Egg 1
  Water 1 Teaspoon

In a large mixing bowl, cream together butter and cream cheese.
Sift together flour and salt, and stir into butter a half-cup at a time.
Beat well.
Form dough into a ball, dust with flour, and flatten slightly.
Wrap dough in waxed paper and chill for at least 3 hours.
In a large skillet, combine pork, onion, bay leaf, savory, cloves, mustard, thyme, hot water, salt, and pepper.
Bring to a boil.
Simmer, stirring, for 20 minutes.
Remove bay leaf.
Pour meat mixture into a large bowl and let it cool, then add mashed potato and mix well.
On a lightly floured board, cut the chilled dough in half.
Roll each half out until dough is about one-eighth inch thick, then cut into 4-inch rounds.
In a small bowl, beat together egg and water.
Brush rounds of dough with egg wash, then place 1 tbsp.of meat-potato filling in the centre of each round.
Fold in half, pressing and sealing edges with a fork.
Brush tops with egg wash.
Place rounds on a greased and floured cookie sheet.
Bake in a 350°F oven for 15 to 20 minutes, or until turnovers are brown.

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Tourtiere Turnovers Recipe