Maple-Laced Pork Wellington Tourtière

READY IN: 2hrs 30mins


  • 2onions (chopped)
  • 4garlic cloves (chopped)
  • 2tablespoonsolive oil
  • 1lbground pork
  • 1lbground veal
  • salt & freshly ground black pepper, to taste
  • 4potatoes, peeled and diced
  • 12 teaspoonground nutmeg
  • 12 teaspoonground cinnamon
  • 12 cupchicken broth
  • 12 cupmaple syrup
  • 2pork fillets (3/4 lb/340 g)
  • 2tablespoonsbutter
  • 1egg
  • 2tablespoonsmilk
  • all-purpose flour, as needed
  • 2 (400 g) packets frozen puff pastry (defrosted)
  • 2tablespoonsmaple sugar
  • 12 cupbutter (for RED WINE AND MAPLE VINEGAR SAUCE)
  • 6shallots (chopped)
  • 14 cupall-purpose flour
  • 2cupsred wine
  • 12 cup maple vinegar
  • 1teaspoonsalt & freshly ground black pepper, to taste

    Serving Size: 1 (440) g

    Servings Per Recipe:10

    Calories: 975.3

    Calories from Fat 532 g 55 %

    Total Fat 59.1 g 91 %

    Saturated Fat 20.8 g 104 %

    Cholesterol 132.1 mg 44 %

    Sodium 431.7 mg 17 %

    Total Carbohydrate71.7 g 23 %

    Dietary Fiber 3.6 g 14 %

    Sugars 13.7 g 54 %

    Protein 30.3 g 60 %


  • In a large pan, fry the onions and garlic in the olive oil.
  • Add the pork and veal, then fry for 15 minutes while breaking up the ground meats. Season with salt and pepper.
  • Add the potatoes, spices, chicken broth and the maple syrup, then continue cooking for 15 minutes. Remove from the heat and leave to cool. Set the tourtière filling aside.
  • Season the pork fillets with salt and pepper. In a large skillet, fry the fillets in butter over medium heat for 3 to 5 minutes each side, to desired doneness. Remove from the pan and leave to cool. Set aside.
  • In a bowl, beat the egg with the milk. Set aside.
  • Preheat the oven to 425 °F.
  • On a floured work surface, roll out the puff pastry to make two 50×25-cm (20×10-in) rectangles (1 base and 1 crust). Place one of the pastry rectangles on a baking sheet lined with parchment paper.
  • Spread the tourtière filling on the pastry base, leaving a 2.5-cm (1-in) space from the edge. Then place the pork fillets end-to-end on top, and cover with the second pastry rectangle.
  • Brush the egg and milk mixture around the edges and seal the pastry.
  • Cut a few slits on the top of the tourtière, brush with the remaining egg and milk mixture, and then sprinkle with the maple sugar.
  • Bake for 20 minutes, then reduce the heat to 180 °C (350 °F) and continue baking for a further 10 minutes.
  • Remove from the oven and set aside while you prepare the red wine and maple vinegar sauce.
  • In a small pan, melt the butter and fry the shallots for 5 minutes. Add the flour, then add the remaining ingredients. Season with salt and pepper.
  • Reduce to a smooth consistency, then strain. Pour the sauce over slices of the maple-laced pork Wellington tourtière.
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