Pork and Turkey Rillettes Vol-au-Vent

Pork and Turkey Rillettes Vol-au-Vent
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Servings: 15-20 pieces
Print the recipe


1 package of Tour Eiffel Pork & Turkey Rillettes (150 g)
15 g butter (1 tbsp)
1 small onion, finely chopped
1 garlic clove, minced
225 g lean ground pork (½ lb)
1.25 g savory (¼ tsp)
1.25 g allspice (¼ tsp)
85 ml chicken broth or water (1/3 cup)
1 package of mini vol-au-vent


  1. In a saucepan, melt the butter and sautée the onion and garlic for three minutes. Add the pork and cook for five minutes.
  2. Fold in the Tour Eiffel Pork and Turkey Rillettes, savory, allspice and broth. Season to taste with salt and pepper.
  3. Cover and simmer for 30 minutes.
  4. Spoon mixture onto pre-cooked vol-au-vent and bake at 175 °C (350 °F) for 10 minutes.

Note: To make this recipe into a meal, simply replace the mini vol-au-vent with full-size vol-au-vent. Serves 4.

Charcuterie La Tour Eiffel
1020, boul. Michèle-Bohec, Blainville (QC) J7C 5E2
Phone: 1-800-361-0001
Web Design by GX Communication Design