“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.”
2hrs 30mins
40 pieces

Ingredients Nutrition


  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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