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Tourtière (Veggie Meatless Pie) The following Recipe is adapted from
"Yves Veggie Cuisine" and is included with their permission. (Note: the web
designer has added metric measurements.)
- 1 pkg. Yves
Veggie Ground Round Original
- Pastry
for a 9" double crust pie
- 1 large baking potato
- 2 tbsp (30 ml)
vegetable oil
- 1 large onion, diced
- 2 shallots, minced
- 1/2 cup
(120 ml) potato cooking water
- 1/8 tsp (1ml) ground cloves
- 1/2 tsp
(3 ml) dried thyme
- 1/4 tsp (2 ml) dry mustard
- 1/2 tsp (3 ml)
salt
- 1/2 tsp (3 ml) coarse black pepper
Preheat oven to 425°
F (220C.) Line a 9" (23 cm) pie plate with pastry. Roll out remaining pastry to
a flat round for the top of the pie. Heat oil in a large skillet until hot. Add
onion and shallots and sauté, stirring occasionally, until tender.
Meanwhile, cook potato in a small amount of salted water until tender. Reserve
1/2 cup (120 ml) water. Mash potato (no butter or milk). When onion and
shallots are cooked, turn off heat. Add the potato water, mashed potato,
crumbled Yves Veggie Ground Round Original
and all seasonings to the skillet. Mix well allow to cool slightly. Spread
evenly in prepared pie shell. Place pastry top on pie. Seal edges with a little
water, turning the crust under and fluting decoratively. Make a few slashes in
the top crust. Place pie on baking tray and bake about 20 minutes or until
browned. Let stand 5 minutes before cutting into wedges. Serve with chili
sauce. Serves 6.
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