Tourtiere Turnovers Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Butter1 Cup (16 tbs), softened
 Cream cheese8 Ounce, softened (1 Cup)
 All purpose flour2 1⁄2 Cup (40 tbs)
 Salt1 Teaspoon
 Ground pork1 Pound
 Onion1 , minced
 Bay leaf1
 Dried savory1⁄4 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Dried thyme1⁄8 Teaspoon
 Hot water1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste
 Potato1 Medium, boiled and mashed
 Water1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4994 Calories from Fat 3230

% Daily Value*

Total Fat 365 g561.8%

Saturated Fat 197.3 g986.6%

Trans Fat 0 g

Cholesterol 1271.3 mg

Sodium 3443 mg143.5%

Total Carbohydrates 296 g98.6%

Dietary Fiber 16.1 g64.5%

Sugars 15.9 g

Protein 136 g271.8%

Vitamin A 178.6% Vitamin C 83%

Calcium 52.6% Iron 132.1%

*Based on a 2000 Calorie diet


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.