Tourtiere Turnovers
Delight your taste buds with these flaky and golden-brown Tourtière Turnovers, a handheld twist on the classic French-Canadian meat pie. Perfectly seasoned ground pork, infused with warm spices like cinnamon, cloves, and allspice, is paired with tender grated potato and aromatic garlic for a filling that’s both hearty and aromatic. Encased in buttery puff pastry and baked to perfection, these portable turnovers are ideal for holiday gatherings, quick lunches, or as a savory snack. With a prep time of just 25 minutes and simple ingredients like ready-made puff pastry, this recipe is as convenient as it is irresistible. Serve warm for a comforting treat that pairs beautifully with a crisp side salad or a dollop of tangy chutney.
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Recipe Information
Ingredients
- 1 lb ground pork
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and grated
- 0.25 tsp ground cloves
- 0.5 tsp ground cinnamon
- 0.25 tsp ground allspice
- 0.5 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup beef broth
- 2 sheets prepared puff pastry sheets
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions
In a large skillet over medium heat, cook the ground pork until lightly browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 3 minutes.
Stir in the grated potato, ground cloves, ground cinnamon, ground allspice, dried thyme, salt, and black pepper. Mix well to combine the spices and cook for another 2 minutes.
Pour in the beef broth and bring to a simmer. Reduce the heat to low and cook for 8-10 minutes, stirring occasionally, until the mixture is thickened and the potato is tender.
Remove the skillet from the heat and let the filling cool completely before assembling the turnovers.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry sheets and cut each sheet into 6 equal squares.
Spoon a heaping tablespoon of the cooled meat filling onto the center of each pastry square.
Fold each square diagonally to form a triangle, then press the edges together with a fork to seal the turnovers.
Arrange the turnovers on the prepared baking sheet, leaving some space between them. Brush the tops with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the turnovers are puffed and golden brown.
Allow the turnovers to cool slightly before serving. Enjoy warm as a savory snack or alongside a salad for a full meal.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.9 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 260 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
