Tourtière is a French-Canadian pork pie and is a traditional part of the Christmas Eve celebration. We love to make this dish every holiday season and our friend Rose Murray developed this festive appetizer version that’s perfect as a cocktail bite. Rose authored many bestselling cookbooks including “Rose Murray’s Canadian Christmas Cooking: The Classic Guide To Holiday Feasts” but it’s “A Taste Of Canada: A Culinary Journey” from which today’s recipe comes. These turnovers are best served hot with a green tomato relish or fruity chili sauce to temper the richness of the pastry.


  • 1 potato, peeled and quartered
  • 1 lb lean ground pork, chicken or turkey
  • 1 onion, finely chopped
  • 1 stalk celery with leaves, cut in 3
  • 1 clove garlic, minced
  • 1 tsp dried savory
  • ½ tsp dried thyme
  • ¼ tsp EACH, ground cinnamon and cloves
  • ¼ cup chopped fresh parsley
  • Salt and pepper
  • 4 sheets (2 pkg/454 g each) frozen puff pastry, thawed*
  • 1 egg, beaten
*Purchase puff pastry in pre-rolled sheets, so there is no rolling required.  Tenderflake, President's Choice and Our Compliments all make all-butter puff pastry sheets (generally 2 sheets per package).


  1. Cook potato in boiling, salted water until tender, about 15 to 20 minutes. Remove with a slotted spoon and set aside. Reserve ½ cup potato water.
  2. Bring potato water to a boil add pork, onion, celery, garlic, savory, thyme, cinnamon and cloves, breaking up pork with a spoon. Cook uncovered, stirring occasionally until pork is no longer pink and the liquid has reduced by half, about 45 minutes.
  3. Discard celery pieces. Stir in potato, parsley, salt and pepper to taste. Add more of the other seasonings if desired. Allow mixture to cool in the refrigerator. (This step can be done 3 days ahead).
  4. Stretch/roll puff pastry sheets into a 12 x 9 rectangle. Cut each rectangle into 12 even squares. Brush each with egg. (Reserve any remaining egg in refrigerator). Place a heaping teaspoon of filling in centre of each square, making sure none gets on the edges. Fold the pastry over to enclose the filling and form a triangle. Seal the edges by pressing all around with the floured tines of a fork. (Turnovers can be refrigerated, covered at this point overnight or frozen for up to 2 months. Thaw in refrigerator before baking).
  5. Arrange on a baking sheet and brush with reserved egg. Bake in a 400°F oven until golden brown, about 20 minutes. Serve hot.

Tourtiere Turnovers are delicious served with Stonewall Kitchen Country Ketchup


Makes 48 turnovers

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