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Tourtiere Mini Turnovers 

prep time
20 min
total time
1 hr 40 min
makes
24 servings, 1 turnover (28 g) each

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

  • 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.

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