Wednesday, December 13, 2017

Tourtière Turnovers

These are miniature versions of the savoury meat pie from Quebec that is traditionally served on Christmas Eve. This variation was made with ground pork filling seasoned with savory, thyme, cinnamon and cloves and baked in flaky puff pastry.
The minced meat was first slowly simmered with aromatics, herbs and spices then combined with mashed potatoes. The filling was very moist and flavourful as a result.
The recipe makes 48 cocktail portions but I made 16 turnovers, more of a snack or light lunch size. Tomato relish is the recommended accompaniment; I served them with a broccoli slaw that had the same sweet and sour flavours that helped cut the richness of the pastry. They were delicious hot or cold. 

Both recipes are from the book I'm cooking from this month, A Taste of Canada by Rose Murray. The recipe for Tourtière Turnovers is on page 16 and can also be found here. The recipe for Broccoli Slaw is on page 169.

I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

1 comment:

  1. Wow, the filling sounds delicious! Savoury turnovers like this are always a big hit around here. These looks so good!


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