Vegetarian Tourtiere

READY IN: 4hrs




  • 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.