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Ingredients Jump to Instructions ↓

  1. Vegetarian Tourtiere

  2. 1 1/2 cups beef flavored TVP

  3. 1 1/2 cups water

  4. Pastry for double crust pie

  5. 1 large baking potato

  6. 1 tsp oil

  7. 1 large onion, diced

  8. 4 garlic cloves, minced

  9. 3/4 cup potato cooking water

  10. 1/4 tsp ground cloves

  11. 1/2 tsp dried thyme

  12. 1/4 tsp dry mustard

  13. 1/2 tsp sea salt

  14. 1/2 tsp coarse ground pepper

  15. 1/4 tsp ground allspice

  16. Mix TVP with 1 1/2 cup boiling water and set aside. Preheat oven

  17. 425F. Line a

  18. 9" pie plate with pasty. Roll out remaining pastry

  19. to a flat round for the top of the pie. Heat oil in large skillet

  20. until hot. Add onion and garlic and saute, stirring occasionally,

  21. until tender. Meanwhile, peel and quarter potato and cook in a

  22. small amount of salted water until tender. Reserve 3/4 cup water.

  23. Mash potatoe. When onion and garlic are cooked, turn off heat. Add

  24. the potato water, potato, TVP and seasonings to skillet. Mix well

  25. and allow to cool slightly. Spread evenly in prepared pie shell.

  26. Place pastry top on pie. Seal edges. Place pie on baking tray and 20 minutes or until brown. Let stand 5 minutes before

  27. cutting into wedges. Serves 6.

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