Vegetarian Tourtiere Food

TOURTIERE

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.

VEGAN TOURTIERE

Steps:

• Combine rinsed millet with 1 cup of water in a medium sized saucepan and heat to boiling.
• Reduce heat to minimum, and cook until millet has absorbed all the water, about 20 minutes.
• Remove from heat and let millet stand, covered, 10 minutes.
• In large frying pan, saute onion and garlic in the olive oil until onion is translucent.
• Add mushrooms, and cook for an additional 5 minutes.
• Add oat flakes, cooked millet, sunflower seeds, spices, tamari, nutritional yeast and vegetable broth, combine well.
• Pour the mixture into a pie shell and cover with second layer of pastry. Bake at 350F for approximately 25 minutes, or until the crust is nicely browned.
• Serves 8.

VEGETARIAN TOURTIERE

Steps:

• Pour the vegetable broth into a saucepan and bring to a boil over high heat. Measure the texturized vegetable protein and vegetable flakes into a large mixing bowl. Pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
• Meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
• Stir the texturized vegetable protein and vegetable flake mixture in with the mushroom and onions. Pour the beer into the skillet with the vegetable mixture; remove from heat and cool.
• Preheat oven to 450 degrees F (230 degrees C).
• Whisk the egg and milk together in a small bowl.
• Line a deep dish pie plate with one round of the prepared pastry. Pour the vegetable mixture into the pastry shell. Prepare the top pastry by cutting a 2 to 3-inch hole in the center of the round using a knife or a decorative cookie cutter.
• Moisten the edges of the bottom round with water. Place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal. Brush the top of the pastry with the egg and milk mixture.
• Bake in the preheated 450 degree F (230 degrees C) oven for 15 minutes. Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking until the crust is golden brown, 30 to 40 minutes.

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.