VEGETARIAN TOURTIERE
Vegetarian Tourtiere By The Canadian Living Test Kitchen I was serving tourtiere for Christmas this year and didn't want DD to be left out. This is the version I made for her. I've included the recipe for a delicious sounding crust but I cheated and used a commercial pie crust. It uses TVP, or textured vegetable protein, which is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 4h
Yield 1 tourtiere, 8 serving(s)
Number Of Ingredients 21
Steps:
- Pepper Thyme Pastry:
- In bowl, whisk together flour, salt, thyme and pepper.
- Using pastry blender or 2 knives, cut in butter and shortening until in fine crumbs with a few larger pieces.
- In liquid measure or small bowl, whisk vinegar with enough ice water to make 2/3 cup (150 mL).
- Drizzle mixture over flour mixture, tossing with fork to form ragged dough.
- Divide in half; press into 2 discs.
- Wrap each and refrigerate until chilled, about 30 minutes. (If making ahead may be refrigerated for up to 24 hours at this point.).
- Toutiere Filling:.
- In large bowl, pour 1 cup (250 mL) boiling water over TVP then cover and let stand for 10 minutes.
- Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
- Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes.
- Stir in broth and 1 cup (250 mL) water; bring to boil.
- Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
- Break up most of the potatoes with back of spoon; simmer, uncovered, until slightly thickened (7 to 10 minutes).
- Let cool. (If making ahead may be refrigerated for up to 24 hours at this point.).
- On lightly floured surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate.
- Trim pastry to rim of plate.
- Spoon in filling.
- Roll out remaining pastry and brush rim with water.
- Place over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal.
- Roll out pastry scraps; cut out holiday shapes.
- Brush top of pie with water and arrange cutouts on top.
- Cut steam vents in top.
- Bake in bottom third of 400°F (200°C) oven until bubbly and golden (about 1 hour).
- Variation.
- To make tourtiere vegan, replace butter with 1/2 cup (125 mL) shortening.
Nutrition Facts : Calories 476.4, Fat 28.4, SaturatedFat 11.1, Cholesterol 30.5, Sodium 1705.6, Carbohydrate 47.5, Fiber 3.3, Sugar 2.3, Protein 8.9
TOURTIERE
Try this Christmassy French-Canadian meat pie from one of our Good Food members. Encased in puffed pastry, it's a delicious mix of pork, beef and veal
Provided by GF member Dianna Ashworth
Categories Dinner
Time 2h40m
Yield Serves 4-6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
- Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
- Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely.
- Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden.
- Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 724 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
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