TOURTIERE

By johandi

Ingredients

• Filling:
• Dough: double recipe for filling
• 2 1/2 cups flour
• 1 tsp salt
• 1 cup butter softened
• 1 egg
• 1/2 cup sour cream
• 6 slices bacon
• 1 lb lean minced pork
• 1/2 lb lean minced veal (or extra lean ground beef)
• 1 small onion, finely chopped
• 1/2 cup boiling water
• 1 clove garlic minced (optional)
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery salt
• 1/4 tsp sage
• Pinch of ground cloves
• 1 cup mashed potatoes
• 1/2 tsp dry mustard
• Optional: 1/2 tsp thyme and 1/4 tsp cloves ground
• Mini Turnovers:
• 1/2 cup (1/2 250-g tub) cream cheese spread
• 1/2 cup butter softened
• 1 1/2 cups flour

Details

Servings 6

Preparation

Step 1

Dough - Mix ingredients by working with fingers until you can gather dough into soft pliable ball. OR Beat Butter, sour cream and egg. Gradually beat in flour. Wrap in wax paper. Chill 1 hour.


Filling
Cut bacon into small pieces and fry over moderate heat until cooked but not crisp. Add pork, veal and onions, cook until meat is lightly browned. Add water and spices; reduce heat to simmer, cover pan and cook 45 minutes more. Combine meat with mashed potatoes, cool slightly.

Bake in 450F oven - 10-12 minutes
Reduce to 350 F and bake 30 minutes

Alternative - Mini Turnovers:
Beat cream cheese spread and butter in large bowl with mixer until well blended. Gradually beat in flour. Shape into ball. Wrap in plastic wrap. let stand 1 hour.

Roll out pastry on lightly floured surface to 1/2-inch thickness. use 4-inch cookie or biscuit cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough.
Spoon 1 TBS meat mixture onto centre of each pastry round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.

Bake at 400F oven for 18 to 20 min or until golden brown