A couple of weeks ago I had mentioned going to my friend T’s house for Thanksgiving dinner. T made a mean spread and everyone chipped in and brought a dish to contribute to the meal. Chickpea cutlets, gravy, mashed potatoes, focaccia, roasted pumpkin, green bean casserole, stuffing and three desserts! Hot damn there was lots of eatin’ going on. My contribution to the meal was a tourtière pie and some sad looking butter tarts which blew up in my oven, yet still were eaten🙂 As fun as those were to make, cleaning up burnt sugar in my oven was an experience I’d be happy not to repeat.
Now lets talk about that tourtière. A tourtière is a traditional French Canadian double crusted meat pie, that’s seasoned with Fall inspired spices such as cinnamon and nutmeg. It’s typically made with pork, but I decided to utilize my old friend the puy lentil again. I also added some ground walnuts to make it more ground meat like, I use walnuts in my sausage roll recipe (which I hope to post someday) as they add a great texture to the filling.
The pie turned out great! Almost made me forget about the mess from the butter tarts waiting in my oven. The crust was perfectly flaky and crisp and the filling was hearty, meaty and subtly spiced. I was worried that the filling would fall apart when we sliced it but it held together just like a meat pie would. It’s flavourful enough on it’s own but a little gravy never hurts either. I’m totally making this again when Christmas rolls around.
Makes 1 9” pie
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 10 medium cremini mushrooms, stemmed and finely chopped
- 2 cups cooked French (puy) lentils, drained well
- 2 cups raw walnuts halves, ground
- 1 1/4 cups vegetable broth
- 1/2 cup dry white wine
- 1 tablespoon “no-beef” broth powder
- 1 teaspoon liquid smoke
- 1 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1/2 teaspoon ground sage
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/2 teaspoon vegan Worcestershire sauce (optional)
- 3/4 cup grated, peeled russet potato
- Pastry dough for 1 double 9” pie crust
In a large skillet over medium-high heat, add oil, and onion, sauté until onion begins to soften, than add mushrooms. Sauté mushrooms until most of their juices have been released, then add garlic and sauté for 2 minutes more.
Mix in the lentils, walnuts, broth, wine, no-beef powder, liquid smoke, thyme, savory, sage and bay leaves. Season with salt and pepper and bring to a simmer over medium heat. Simmer until almost all the liquid has been evaporated, then remove the bay leaves and stir in the cinnamon, cloves, nutmeg and potato. Cook until potato is soft, about 10 minutes. Remove from heat. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.
Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled lentil mixture. Roll out remaining dough disk into a 10″ round. Place dough over filling. Fold overhang over top crust and crimp edges. Brush crust with non-dairy milk. Cut three 2″ slits in top crust. Chill for 1 hour.
Preheat oven to 400°F. Bake tourtière for 30 minutes. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.
Adapted from Epicurious