Tourtière

With a flaky homemade crust and a savoury filling with just a hint of sweetness, this vegan tourtière recipe is perfect for a holiday dinner!

Course Dinner, Main Course

Cuisine Canadian

Prep Time 40

Cook Time 1 10

Total Time 1 50

Servings servings

Calories 329

1 tablespoon olive oil
1 medium onion finely chopped
2 cloves garlic minced
2 medium carrots finely diced
1 cup mushrooms finely chopped
2 tablespoons sultanas
1 cup green lentils cooked or from the can, 7 oz, 200g
1 cup vegan ground meat can be substituted with additional cup of cooked lentils, 8oz, 225g
1 tablespoon tomato paste
1 teaspoon soy sauce
1 teaspoon fresh thyme leaves chopped, or ½ teaspoon dried thyme
1 teaspoon fresh rosemary chopped, or ½ teaspoon dried rosemary
1 teaspoon ground cumin
½ teaspoon smoked paprika
salt and pepper to taste
1 vegan bouillon cube dissolved in 1/2 cup hot water
½ cup frozen peas

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the diced carrots and cook for about 5 minutes until they begin to soften.
Stir in the chopped mushrooms and cook until they release their moisture and begin to brown.
Add the sultanas, cooked lentils, and vegan ground meat (if using), and cook for 2 more minutes.
Stir in the tomato paste, soy sauce, thyme, rosemary, cumin, smoked paprika, salt, and pepper.
Pour in the vegetable broth and bring the mixture to a simmer. Cook until the liquid has mostly evaporated and the mixture is thickened. Stir in the frozen peas and cook for another 2 minutes. Set aside to cool.

Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out one of the chilled pastry discs to about ⅛-inch thickness. Make sure it’s large enough to cover the bottom and sides of your pie dish (about 9 inches).
Carefully transfer the rolled-out dough to the pie dish and press it into the base and sides.
Spoon the cooled savory mince filling into the pastry-lined pie dish, spreading it evenly.
Roll out the second pastry disc to cover the top of the pie.
Place the rolled-out pastry over the filling, pressing the edges down to seal. Trim off any excess pastry, and crimp the edges with a fork or your fingers.
Cut a few small slits in the center of the top crust to allow steam to escape during baking.

Lightly brush the plant based milk over the top of the pie.
Bake in the preheated oven for 60-70 minutes, or until the pastry is golden and crisp. Check after 45 min and cover the edges with aluminum foil if it gets too dark.
Remove the pie from the oven and allow it to cool for at least 30 minutes before slicing.

Refrigerator: Store leftover tourtière in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
Freezer: To freeze, wrap the pie tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Reheat: Reheat in a 350ºF oven until heated through, or microwave individual slices.