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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pepper Thyme Pastry: | 2. In bowl, whisk together flour, salt, thyme and pepper. | 3. Using pastry blender or 2 knives, cut in butter and shortening until in fine crumbs with a few larger pieces. | 4. In liquid measure or small bowl, whisk vinegar with enough ice water to make 2/3 cup (150 mL). | 5. Drizzle mixture over flour mixture, tossing with fork to form ragged dough. | 6. Divide in half; press into 2 discs. | 7. Wrap each and refrigerate until chilled, about 30 minutes. (If making ahead may be refrigerated for up to 24 hours at this point.). | 8. Toutiere Filling: | 9. In large bowl, pour 1 cup (250 mL) boiling water over TVP then cover and let stand for 10 minutes. | 10. Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes). | 11. Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes. | 12. Stir in broth and 1 cup (250 mL) water; bring to boil. | 13. Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes). | 14. Break up most of the potatoes with back of spoon; simmer, uncovered, until slightly thickened (7 to 10 minutes). | 15. Let cool. (If making ahead may be refrigerated for up to 24 hours at this point.). | 16. On lightly floured surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate. | 17. Trim pastry to rim of plate. | 18. Spoon in filling. | 19. Roll out remaining pastry and brush rim with water. | 20. Place over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal. | 21. Roll out pastry scraps; cut out holiday shapes. | 22. Brush top of pie with water and arrange cutouts on top. | 23. Cut steam vents in top. | 24. Bake in bottom third of 400°F (200°C) oven until bubbly and golden (about 1 hour). | 25. Variation. | 26. To make tourtiere vegan, replace butter with 1/2 cup (125 mL) shortening. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable protein	2	cups	textured	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
celery rib	3		diced	-	-	-	-
onion	2		diced	128.0	29.888	3.52	0.32
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
potato	2	cups	cubed peeled	231.0	52.47	6.15	0.27
tamari	2	teaspoons	sodium-reduced	7.2	0.6684	1.2612	0.012
savory	1 1/2	1/2	dried	-	-	-	-
salt pepper				-	-	-	-
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
bay leaf	2			-	-	-	-
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
purpose flour	3	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
black peppercorn	1/2	teaspoon		-	-	-	-
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
shortening	1/2	cup		906.1	0.0	0.0	102.5
vinegar	2	teaspoons		2.1	0.09300000000000001	0.0	0.0
ice water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.