Vegetarian Tourtiere

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• 2 cups textured vegetable protein
• 2 tablespoons vegetable oil
• 3 celery ribs, diced (with leaves)
• 2 onions, diced
• 2 garlic cloves, minced
• 2 cups potatoes, cubed peeled
• 2 teaspoons tamari or 2 teaspoons sodium-reduced soy sauce
• 1 1/2 teaspoons dried savory
• salt and pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 2 cups vegetable broth
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon cracked black peppercorns
• 1/2 cup unsalted butter
• 1/2 cup shortening
• 2 teaspoons vinegar
• ice water

Recipe

• 1 pepper thyme pastry:
• 2 in bowl, whisk together flour, salt, thyme and pepper.
• 3 using pastry blender or 2 knives, cut in butter and shortening until in fine crumbs with a few larger pieces.
• 4 in liquid measure or small bowl, whisk vinegar with enough ice water to make 2/3 cup (150 ml).
• 5 drizzle mixture over flour mixture, tossing with fork to form ragged dough.
• 6 divide in half; press into 2 discs.
• 7 wrap each and refrigerate until chilled, about 30 minutes. (if making ahead may be refrigerated for up to 24 hours at this point.).
• 8 toutiere filling:.
• 9 in large bowl, pour 1 cup (250 ml) boiling water over tvp then cover and let stand for 10 minutes.
• 10 meanwhile, in shallow dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
• 11 stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and tvp and cook, stirring often, for 5 minutes.
• 12 stir in broth and 1 cup (250 ml) water; bring to boil.
• 13 reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
• 14 break up most of the potatoes with back of spoon; simmer, uncovered, until slightly thickened (7 to 10 minutes).
• 15 let cool. (if making ahead may be refrigerated for up to 24 hours at this point.).
• 16 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.
• 17 trim pastry to rim of plate.
• 18 spoon in filling.
• 19 roll out remaining pastry and brush rim with water.
• 20 place over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal.
• 21 roll out pastry scraps; cut out holiday shapes.
• 22 brush top of pie with water and arrange cutouts on top.
• 23 cut steam vents in top.
• 24 bake in bottom third of 400°f (200°c) oven until bubbly and golden (about 1 hour).
• 25 variation.
• 26 to make tourtiere vegan, replace butter with 1/2 cup (125 ml) shortening.