Bite-sized Tourtière Pinwheels make a perfect appetizer during the holiday season. This tourtière appetizer recipe is a twist on the traditional tourtière from French Canadian Christmas dinners.
What Is Tourtière?
Tourtière has been served for generations in French Canadian households, especially at Christmas time. It is a type of meat pie but it is heartier than a meat pie because of the ingredients that include vegetables and sometimes wild game instead of ground beef or pork.
Growing up we were served Cipaille (pronounced Sea Pie), which is a variation of tourtière, (it doesn’t have any fish or seafood in it). Cipaille is made from venison, moose, partridge, and other wild game meat.
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What Are The Ingredients For Tourtière Pinwheels?
This recipe uses all the ingredients that you would find in a tourtiere recipe except for the pie crust. Instead, the pinwheels are made using puff pastry much like a cinnamon bun.
If you have a favourite family recipe for tourtiere then you can use the meat filling as the filling for these pinwheels or make our homemade tourtiere filling recipe.
If you already have the filling made, then all you need to make this recipe is the filling, puff pastry, and eggs.
How To Serve These Tourtière Appetizers
These tourtiere appetizers are perfect for a buffet or potluck over the holidays or even afterward.
They are best served fresh out of the oven alone or with a dipping sauce. We like to serve these with Cranberry Mustard Sauce, but some like these with ketchup or mustard.
Can These Pinwheels Be Made Ahead?
Although these are best served fresh, they can be made in advance and reheated before serving. To make them ahead of time, bake them until they are almost done. Allow them to fully cool and refrigerate for up to 2 days. To reheat them, bake at 350℉ until heated through and the pastry is golden about 5-7 minutes.
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- 4 cups tourtiere filling, cooked and cooled to room temperature
- 1 package frozen puff pastry, thawed
- 2 eggs, beaten
- Unroll the puff pastry to flatten
- Spread half the meat filling on each puff pastry, covering all the puff pastry leaving one long edge uncovered
- Roll the pastry lengthwise tightly
- Seal the long edge with the beaten egg using a pastry brush
- Cut the pastry log in half
- Slice the pastry into 1-inch slices
- Place slices on parchment-lined baking sheets and brush the pastry with remaining egg wash
- Bake in preheated oven for 15 minutes or until pastry is golden.
- Serve immediately