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20

Dec

2018

Jillian Harris

by

Mushroom Tourtière

For those of you who may not be familiar with a Tourtière, this is a Canadian meat pie dish originating from Quebec which is traditionally served on Christmas eve!

Tourtière is typically made with ground pork or beef and spiced with cloves, cinnamon, and allspice. It’s layered into a buttery, flaky pie crust and absolutely divine when served with ketchup! Well, we got the idea to create a vegan version when we first tasted our “sausage” hand pies! They reminded us so much of Tourtière so we made a note in our calendar to make it for Christmas and here we are!

We could not get over how similar this version is to the real thing. It’s the perfect example of a dish that’s ALL ABOUT the spices, flaky crust, and salty ketchup. It really is what makes the dish so delicious! No meat needed here!!!

We used our favourite meat substitute for this one (just like the hand pies!), MUSHROOMS!! Mushrooms are earthy, meaty, and when seasoned properly can replace meat in a way no other vegetable can!!

You are going to love this recipe! We suggest serving this to your family on Christmas eve for a rich and comforting treat!

Jillian Harris Vegan TourtiereJillian Harris Vegan Tourtiere Jillian Harris Vegan Tourtiere

Mushroom Tourtière

Mushroom Tourtière

Ingredients

    Pie Crust
  • 2 1/2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 tbsp sugar
  • 1 cup very cold vegan butter, cut into 1/2 inch cubes
  • 4-8 tbsp ice water
  • Filling
  • 2 tbsp olive oil
  • 1 small white onion, finely diced
  • 1 leek, green parts sliced and then diced finely
  • 3-4 cloves garlic, finely minced
  • 10.5 ounces or 8 cups brown mushrooms, finely diced (using a food processor will speed this up a lot!)
  • 1 large potato, peeled and grated
  • 3/4 tsp allspice
  • 1/2 tsp ground cloves
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp dried thyme
  • 2 tbsp soy sauce
  • 1 tbsp vegan Worcestershire sauce
  • Salt & pepper, to taste

Instructions

  1. Make your pie dough. Add 1 1/2 cups flour, salt and sugar to a medium bowl. Stir 2-3 times until combined. Scatter butter all over flour, and using a pastry blender or two forks, work mixture until the flour has a coarse, mealy texture, with pea-sized pieces of butter.
  2. Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. Starting with 4 tbsp, add ice water to pie mixture, and using rubber spatula, fold the dough into itself. The crumbs should begin to form large clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2-4 more tbsp water until dough comes together.
  3. Transfer dough to floured clean surface. Work the dough just enough to form a ball. Cut ball in half and form each half into rough discs. Wrap each disc in plastic wrap (or reusable wrap!), and refrigerate at least one hour, and up to two days.
  4. Make your filling. Using a food processor, process mushrooms until pea-sized. Heat a large fry pan over medium heat and add olive oil. Add onion and leek and stir to combine. Cook until translucent, about 5 minutes. Add garlic, mushrooms and potato, and cook until cooked through and some water has evaporated, about 5-7 minutes. Add allspice, cloves, cinnamon, nutmeg, thyme, soy sauce, Worcestershire and salt & pepper. Warm and let flavours simmer for 3-4 minutes on low heat. Taste and adjust seasonings as needed. We added more spices, Worcestershire, soy sauce and salt & pepper.
  5. Remove one of the dough discs from the fridge and let sit at room temp for 5 minutes.
  6. Assemble pie. Preheat oven to 400 degrees and grease 9-inch pie plate. Lightly flour work surface, top of dough and rolling pin. Use rolling pin to roll out dough just enough to a 12-inch circle. Starting at one end, roll dough around rolling pin and then unroll over greased pie dish. Gently press dough down into dish so that it lines the bottom and sides of the dish. Use a paring knife to trim the dough around the sides. Roll out second piece of dough and set aside.
  7. Fill pie crust with filling, and then roll on second half of pie dough on top. Using your fingers, press dough gently down and pinch along the sides of the pie plate to seal. Using a knife, cut four slats in centre of dough. Brush with egg wash and sprinkle with salt if desired.
  8. Bake pie for 20 minutes. Lower heat to 350 and bake for another 20-35 minutes, checking every 2-3 minutes after the 20 minute mark to prevent burning. Remove and let cool for 5-10 minutes before serving with ketchup. Keep leftovers sealed in airtight container in the fridge for up to four days (if it lasts that long!!!)
  9. Enjoy!!!
https://www.jillianharris.com/mushroom-tourtiere/

Jillian Harris Vegan TourtiereJillian Harris Vegan Tourtiere

ENJOY and MERRY CHRISTMAS!

xo

Jilly

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  1. Kim

    December 21st, 2018 at 8:02 pm

    Have you tried making this in advance and freezing it to thaw and cook later? Would you cook from frozen or thaw?

    Thoughts?

  2. Dee b. Miller

    December 29th, 2018 at 10:06 pm

    When I saw your tourtieri it reminded me of the mincemeat pies my mother had to have every Christmas. Then I remembered she was born and raised in Michigan, so, of course.

  3. Amber

    December 30th, 2018 at 8:04 pm

    I made this on Christmas and brought to my family’s house for dinner and everyone loved it!! Even the meat eaters:).
    I’ll make this one again for sure!

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