Serve tourtiere with a sweet tomato chili sauce or a tomato chutney. Yum! Courtesy of Alison Kent.
Directions for: Vegetarian Tourtiere Bake
Ingredients
1 cup (250 mL) dried green or brown lentils
2 Tbsp (30 mL) butter
1 lb(s) (500 g) cremini mushrooms, chopped
2 ribs celery, thinly sliced
1 onion, diced
1 small potato, peeled and diced
2 clove garlic, minced
1 cup (250 mL) vegetable broth
cup (50 mL) brandy (or vegetable broth)
2 Tbsp (30 mL) sodium-reduced soy sauce
1 tsp (5 mL) dried savoury
tsp (2 mL) each salt, pepper and ground allspice
cup (175 mL) walnuts, chopped
2 eggs, beaten
1 sheet (10-inch/25 cm) puff pastry, thawed
Directions
1. In pot of boiling salted water, cook lentils until tender, 20 to 25 minutes. Drain.
2. In Dutch oven, melt butter over medium-high heat; cook mushrooms, celery, onion, potato and garlic, stirring occasionally, until vegetables are tender and most of the liquid has evaporated, about 8 minutes.
3. Stir in broth, brandy, soy sauce, savory, salt, pepper and allspice; bring to boil. Reduce heat and simmer until all but about 3 tbsp (45 mL) of the liquid is evaporated, about 5 minutes. Stir in lentils and walnuts; let cool.
4. Stir in all but 1 tbsp (15 mL) of the beaten egg. Beat 1 tsp (5 mL) water into remaining egg to make egg wash.
5. Scrape filling into greased 11- x 7-inch (1.5 L) glass baking dish; brush edge with some of the egg wash. On lightly floured surface, roll pastry to 12- x 8-inch (30 x 20 cm) rectangle. Fit pastry over filling, letting drape over edges. Cut two or three steam vents in top; brush all over with egg wash.
6. Bake in preheated 375F (190C) oven until pastry is deep golden and puffed, 20 to 35 minutes. Let stand for 10 minutes before slicing and serving.
7. Tip: For a more traditional presentation, pack filling into deep-dish pie shell pie plate and top with another pie shell as a pastry lid before baking.
See more: Vegetarian, Vegetables, Main, Dinner, Bake, Mushrooms, Potatoes, Eggs/Dairy