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Tourtiere Egg Rolls

Tourtière Egg Rolls

I always try to make classic French tourtière over the holidays. The dish works perfectly for larger crowds and highlights come of the traditional flavours of Christmas (cloves, nutmeg, cinnamon). This year I had a idea to make this dish fully portable – the Tourtière Egg Roll!
Paired with a tasty jus (based on our Roasted Beef Bone Broth) for dipping, this recipe features all of the flavour and texture that you expect from tourtière. It may sound a bit weird, but puts this delicious favourite squarely in the palm of your hand. The result is a delicious – and somewhat surprising – addition to your holiday festivities, and gives guests something fun to talk about. Cheers!
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 80
Course: Appetizer
Cuisine: Canadian
Calories: 114
Ingredients Equipment Method Notes

Ingredients
  

  • 80 egg roll sheets
  • 2 large white potatoes cubed
  • 1 lbs ground pork
  • 1 lb ground veal
  • 1 tbsp olive oil 
  • 2 shallots diced
  • 3 cloves garlic minced
  • 2 tsp Kosher salt
  • 1 tsp ground nutmeg
  • 1 tsp steak spice
  • 1 tsp fresh thyme
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp flour
  • 1 cup beef broth
  • 1 large egg for wash

Equipment

  • deep fryer (or suitable large pot)
  • large frying pan
  • medium pot
  • large mixing bowl
  • small mixing bowl
  • whisk
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and cube potatoes, peel and dice shallots, peel and mince garlic, trim thyme, prepare egg wash (1 egg whisked with a small amount of water), measure and separate all ingredients.
Cooking + Assembly
  1. Peel and cut potatoes into small 1/2 inch pieces. Add to a pot of salted water and boil until tender (approximately 15-20 minutes). Drain and set aside to cool.
  2. Heat oil in a large frying pan over medium heat. Add shallots and saute for approximately 4 minutes until tender and fragrant. Add garlic and cook for an additional 2 minutes. Transfer to a large mixing bowl.
  3. Add ground meat to the same frying pan and cook over medium heat until fully browned. Add spices to the meat and cook for an additional 2-3 minutes to allow flavours to blend. Stir frequently.
  4. Add all ingredients (with exception of the egg wash) to the mixing bowl and stir well to combine.
  5. Add small amounts of the completed meat mixture to an egg roll wrapper and use egg wash to seal the corners. Repeat for all 80 wrappers. Transfer to a flour and parchment-lined baking sheet until ready for frying.
  6. Preheat deep fryer to 375 degrees F.
  7. Add groups of 8-10 egg rolls to the basket of a deep fryer (or large, oil-filled pot) and fry for 3 minutes. Repeat until all batches are completed. Transfer to a serving dish and serve with au jus, gravy, cranberry, or other sauce and enjoy.

Notes

  • This makes a large quantity of egg rolls so feel free to either reduce the recipe or freeze the unwanted egg rolls for future use.
  • We find that these egg rolls are terrific with a combination of jus and cranberry sauce.
  • I prefer Joe Beef spices, but any other steak spice can be substituted.