Vegetarian Tourtiere
Recipe: #3230
November 29, 2011
"This is a vegetarian version of the traditional Quebecois meat pie from the Canadian Living Test Kitchen."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (245.4 g)
- Calories 309.7
- Total Fat - 12.9 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 4446.7 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 2.4 g
- Sugars - 12.3 g
- Protein - 7.5 g
- Calcium - 49.5 mg
- Iron - 1.8 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In large bowl, pour 1 cup (250 mL) boiling water over TVP; cover and let stand for 10 minutes.
Step 2
Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
Step 3
Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes
Step 4
Stir in broth and 1 cup (250 mL) water; bring to boil.
Step 5
Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
Step 6
Break up most of the potatoes with back of spoon then 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.).
Step 7
Prepare pie plate with pastry, trimmed to fit and spoon in filling.
Step 8
Place top crust over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal; Cut steam vents in top.
Step 9
Bake in bottom third of 400°F (200°C) oven until bubbly and golden (about 1 hour).
Tips
No special items needed.
0 Reviews
You'll Also Love
