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Vegetarian Tourtiere Bake

Vegetarian Tourtiere Bake
Prep Time
1h
Cook Time
40 min
Yields
6 servings

Serve tourtiere with a sweet tomato chili sauce or a tomato chutney. Yum!

Courtesy of Alison Kent.

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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
¼
cup (50 mL) brandy (or vegetable broth)
2
Tbsp (30 mL) sodium-reduced soy sauce
1
tsp (5 mL) dried savoury
½
tsp (2 mL) each salt, pepper and ground allspice
¾
cup (175 mL) walnuts, chopped
2
eggs, beaten
1
sheet (10-inch/25 cm) puff pastry, thawed
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directions

Step 1

In pot of boiling salted water, cook lentils until tender, 20 to 25 minutes. Drain.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Bake in preheated 375°F (190°C) oven until pastry is deep golden and puffed, 20 to 35 minutes. Let stand for 10 minutes before slicing and serving.

Step 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.

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