Vegetarian Tourtiere with Cheddar

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  • prep time 30 min
  • total time 85 min
  • serves 8
Vegetarian Tourtiere with Cheddar

Leave the meat behind and whip up a warm and flavourful vegetarian tourtiere, packed with vegetables, cheese, herbs and spices. Courtesy of Alison Kent

Cheese, Dinner, Main, Vegetarian


Ingredients

10 ounces (300 mL) cremini or white mushrooms, coarsely chopped

1 can (19 oz/540 mL) chickpeas, drained and rinsed

3 tablespoons (45 mL) butter

1 stalk celery, thinly sliced

1 leek (white and light green parts only), thinly sliced

1 carrot, diced

1 Yukon Gold potato, peeled and coarsely grated

1 cup (250 mL) vegetable broth

½ teaspoon (2 mL) each ground allspice, dried thyme and salt

¼ teaspoon (1 mL) each ground cloves and pepper

1 ½ cups Black Diamond Sharp Cheddar Shredded Cheese

2 eggs

2 2 frozen 9-inch (23 cm) deep-dish pie chells, thawed

Directions

1. In a food processor, pulse mushrooms and chickpeas until finely chopped.

2. In a sauté pan or wide saucepan, melt butter over medium-high heat; fry mushroom mixture, celery, leek and carrot, stirring often, until vegetables are softened, about 5 minutes. Stir in potato, broth, allspice, thyme, salt, cloves and pepper; cook until mixture is thickened, about 3 minutes. Transfer to a bowl; let cool for 10 minutes.

3. Stir in cheese. In a small bowl, beat eggs; stir all but 1 tbsp (15 mL) into mushroom mixture. Beat 1 tsp (5 mL) water into remaining egg to make egg wash. Spoon filling into one of the pie shells; lightly brush edge with some of the egg wash. Invert remaining pie shell over filling; remove from its foil liner. Pinch shells together; flute or use tines of a fork to press and seal edges.

4. Brush top of pie with remaining egg wash. Cut 3 steam vents in top. Bake in bottom third of 400°F (200°C) oven until deep golden, about 45 minutes. Let stand for 10 minutes; cut into wedges.

5. Tip: Serve warm or at room temperature with chili sauce or your favourite chutney.

See more: Cheese, Dinner, Main, Vegetarian

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