Tourtière Turnovers

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1¼ HOURS

3 tbsp salted butter

2 cups chopped onion (2 large)

175 g each minced veal, pork and beef

2 cloves garlic, minced

½ tsp each cinnamon and ground ginger

¼ tsp each ground nutmeg and ground cloves

2 cups peeled and diced yellow-fleshed potatoes

1 cup dried bread crumbs

½ cup sodium-reduced vegetable broth salt and pepper

2 sheets frozen puff pastry, thawed

2 eggs, lightly beaten

Orange, Cranberry & Apricot Chutney

(recipe, this page)

In large deep skillet, heat butter over medium heat; cook onions, stirring occasionally, for 3 minutes. Add veal, pork and beef, garlic, cinnamon, ginger, nutmeg and cloves; cook, breaking up meat with wooden spoon, until golden, about 5 minutes. Add potatoes, bread crumbs and broth. Cover and cook until potatoes are tender, about 10 minutes. Reduce heat to medium-low; cook, uncovered, until liquid evaporates, about 5 minutes. Season with salt and pepper. Let cool completely.

Preheat oven to 400°F. On lightly floured work surface, roll out sheet of pastry into 10-inch square. Using 5-inch round cookie cutter, cut out 4 rounds. Repeat with remaining pastry. Place

3 to 4 tablespoons of filling in centre of each round. Moisten edge of each round with some of the beaten eggs; fold pastry over filling to form semicircle, pressing edges together and sealing using fork tines. Using small knife, cut a few slashes in top of each turnover to release steam; brush tops with remaining beaten eggs.

Place turnovers on parchment paperlined baking sheet, about 2 inches apart. Bake until pastry is golden, rotating and turning baking sheets halfway through cooking time, 15 to 20 minutes. Let cool slightly; serve with Orange, Cranberry & Apricot Chutney. (Make-ahead: Can be refrigerated for up to 2 days or stored in airtight containter and frozen for up to 1 month.)

PER SERVING about 865 cal, 35 g pro, 51 g total fat (25 g sat. fat), 67 g carb (5 g dietary fibre, 6 g sugar), 185 mg chol, 685 mg sodium, 6 mg iron.

Orange, Cranberry & Apricot

Chutney In saucepan, combine 2 cups fresh or frozen cranberries, 1 cup diced dried apricots, ¼ cup orange juice, 3 tbsp maple syrup and 1 star anise. Cook over medium heat, stirring, until cranberries break down, 10 to 12 minutes. Remove pan from heat; discard star anise. Season with salt and pepper. Let cool completely. Makes about 2 cups.

PER 2 TBSP about 35 cal, trace pro, 0 g total fat (0 g sat. fat), 9 g carb (1 g dietary fibre, 7 g sugar), 0 mg chol, 1 mg sodium, 0 mg iron.