Tourtiere Turnovers

Country.Chef's picture

Oct. 09, 2010


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.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 4994Calories from Fat 3230

 % Daily Value*

Total Fat 365 g561.5%

Saturated Fat 197 g985%

Trans Fat 0 g


Sodium 3443 mg143.46%

Total Carbohydrates 296 g98.7%

Dietary Fiber 16 g64%

Sugars 15 g

Protein 136 g272%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet