Vegetarian Tourtière
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Learn more →Ingredients
6 servings
For the pastry
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into ½-inch cubes
- 6–8 tbsp ice water
For the filling
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ lb ground beef
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 medium russet potato, peeled and cut into ½-inch cubes
- ½ cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the egg wash
- 1 egg, beaten
- 1 tbsp milk
Instructions
- 1
Make the pastry: whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — you will likely need 6–8 tablespoons. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 2
While the dough chills, cook the potato: place the cubed potato in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Cook until just tender when pierced with a fork, about 8–10 minutes. Drain and set aside.
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