Maple-laced Pork Wellington Tortière

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 21st December 2015
The Federation of Quebec Maple Syrup Producers (FPAQ)

Maple-laced Pork Wellington Tortière

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Maple-laced Pork Wellington Tortière recipe below, as tried and tested by professional chefs - Why not give it a try? A delicious pork wellington tortière laced with a hint of maple - Serves 12


  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 45ml olive oil
  • 454g (1lb)ground pork
  • 454g (1lb) ground veal
  • Salt and pepper, to taste
  • 4 potatoes, peeled and diced
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 125ml chicken broth
  • 125ml pure maple syrup from Canada
  • Two 340g pork fillets
  • 45g butter
  • 1 egg
  • 30ml milk
  • 1 egg
  • All-purpose flour, as needed
  • Two 400g packets frozen puff pastry, defrosted
  • 30g maple sugar
  • Red wine sauce
  • 125g butter
  • 6 shallots, chopped
  • 60g all-purpose flour
  • 500ml red wine
  • Salt and pepper, to taste


In a large pan, fry the onions and garlic in the olive oil. Add the pork and veal and 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. In a bowl, beat the egg with the milk and set aside.

Preheat the oven to 220ºC. On a floured work surface, roll out the puff pastry to make two 50 cm x 25 cm 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 2.5cm 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 mixture, then sprinkle with maple sugar. Bake for 20 minutes, then reduce heat to 180ºC and continue baking for a further 10 minutes. Remove from the oven and set aside while you prepare the red wine 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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