Mini Tourtieres
From jo_jo_ba 8 years ago
- 1 day to make
- Serves 10
Made some of the best-tasting (no) meat pies in town today with TVP (soaked in "unbeef" broth, tamari and red wine) mixed with the traditional herbs and spices, grated potatoes and onion. Made into "pot pies" instead of the usual large tart, they're the perfect hearty, healthy(ish) meal for one or two this holiday season. Read more Makes 5 "pot pie" pans, each serving 2 See less
Ingredients
- Filling: shopping list
- 1 ⅔ cups TVP granules shopping list
- 1 ½ cups hot “un-beef” broth or water shopping list
- 1 tbsp tamari shopping list
- 1 tsp vegan Worcestershire sauce shopping list
- ½ cup red wine shopping list
- 1 tbsp canola oil or melted Earth Balance shopping list
- 1 large, sweet onion, finely grated shopping list
- 1 large Russet potato, skin-on, finely grated shopping list
- 2 garlic cloves, grated or minced shopping list
- ½ tsp salt shopping list
- ¼ tsp cinnamon shopping list
- ¼ tsp pepper shopping list
- ½ tsp savory shopping list
- ¼ tsp dried thyme shopping list
- ¼ tsp celery salt shopping list
- ½ tsp fennel seed shopping list
- ¼ tsp ground clove shopping list
- 1 cup hot water shopping list
- splash of cognac (optional) shopping list
- ⅓ cup kinako or fine cracker crumbs shopping list
Assembly
- 1 tbsp cornstarch + ¼ cup cold water, for brushing shopping list
- Pastry for two (2 crust) 9” pies (I used the classic Crisco recipe) shopping list
How to make it
- Combine TVP, broth, tamari, vegan Worcestershire and wine in a small bowl and set aside.
- Heat oil in a large pot over medium heat and add the onion, potato and garlic.
- Cook about 5 minutes, until potato begins to soften and garlic is fragrant.
- Add TVP mixture (with liquid), spices and water (and Cognac, if using), stir well and bring to a boil.
- Reduce to a low simmer and allow mixture to cook, uncovered, for 20-25 minutes, stirring occasionally (and adding a splash of water if necessary) to prevent sticking.
- Remove from heat and add kinako or cracker crumbs. Stir well.
- Loosely cover and let stand for 10 minutes.
- If mixture is still "soupy", add in more kinako or crumbs, 1 tablespoon at a time and stirring well after each addition, until the mixture is still "wet" but not drippingly so (especially if using kinako, which takes a few minutes to absorb liquid).
- Cool to room temperature before using.
Assembly:
- Preheat oven to 375F.
- Whisk together cornstarch and water, set aside
- Roll and cut out about ⅔ of the pie dough to fit into 5 “pot pie” pans (about 5” across and 1 ½” deep).
- Fill the pie crusts with cooled tourtière filling.
- Roll and cut out the remaining pie dough, top the filled pies and crimp / flute the edges to seal.
- Trim the edges and brush with cornstarch slurry.
- Cut a cross into the top of each crust to vent.
- Place on a baking sheet and bake for 35 minutes, or until dough is golden brown and mixture is steaming.
- Let stand 10 minutes before digging in!
People Who Like This Dish 2
- PARISGRL7 Nowhere, Us
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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