Canadian Tourtièrevegan Food

TOURTIERE

Steps:

• Sift the flour.
• Cut the butter into small cubes and add to flour with the salt.
• Incorporate flour to butter by kneading quickly with the fingertips.
• Dig a well in the middle of the flour. Dilute the egg yolks with water. Combine with flour gradually.
• Roughly form a ball.
• Work the dough with the palm of the hand by pushing and crushing on the worktop. Form a ball. Wrap in a clean cloth.
• Refrigerate for at least an hour or overnight, so that it is easier to roll.
• In a large pot, sauté the bacon for a couple minutes over medium heat.
• Add onions and sauté for 2 minutes over medium heat, stirring constantly.
• Add garlic and sauté 1 minute.
• Add all the remaining ingredients and mix gently. Season with salt and pepper.
• Grind the meat one more time using a potato masher.
• Cook covered over medium/high heat until half of the liquid is evaporated, about 15 minutes.
• Preheat oven to 400 F / 200 C.
• Put the meat mixture into a baking dish and bake 30 minutes, stirring regularly.
• Remove the bay leaf, cinnamon stick and the cloves. Allow to cool.
• Preheat oven to 450 F / 220 C.
• Grease an 8-inch (20 cm) diameter cake or pie pan.
• On a floured surface, roll the dough into two unequal discs of about 11 inches ( 28 cm) and 9 inches (24 cm) in diameter.
• Place the dough in the pan so that the dough overflows slightly.
• Place the stuffing into the pie shell. Cover with the second disc of dough.
• Attach the pie circles with a little water, pinching the edges or crushing them with the back of a fork.
• Create a little chimney through the center of the pie shell to slide a small roll of parchment paper.
• Brush the dough with egg yolk.
• Bake 20 minutes at 450 F / 220 C.
• Lower the thermostat to 350 F / 180 C and bake for another 15 minutes.
• Wait 15 minutes before serving.

VEGETARIAN TOURTIERE

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.