Tourtiere Mini Turnovers

By Hortond

Ingredients

• 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
• 1/2 cup butter, softened
• 1-1/2 cups flour
• 1/2 lb. (225 g) lean ground pork
• 1/4 cup finely chopped onions
• 1 chicken bouillon cube, dissolved in
• 1/4 cup boiling water
• 1 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/2 cup mashed potatoes
• 1 egg, beaten

Preparation

Step 1

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.

MEANWHILE, cook meat and onions in large saucepan on medium-high heat 7 to 8 min. or until meat is done, stirring frequently. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.

HEAT oven to 400ºF. Roll out pastry on lightly floured surface to 1/8-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 Tbsp. 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 18 to 20 min. or until golden brown.

Make AheadThis is a great make-ahead recipe. Assemble turnovers as directed; place on baking sheet and brush with egg as directed. Freeze until solid, then transfer to freezer-weight resealable plastic bag or freezer container. Freeze up to 3 months. When ready to serve, place desired number of turnovers on baking sheet. Let stand at room temperature 1 hour, then bake as directed.

How to Cook and Mash the PotatoesCook (3/4 lb./340 g) cut-up potatoes in boiling water 15 min. or until tender. Drain, then mash with potato masher or fork until smooth.

NoteYou can prepare the cream cheese pastry as directed using a food processor instead of a mixer.