Veggie Meatless Pie - Tourtière
Categories: Pie | Vegetarian
Ingredients:
- 1 pkg yves veggie cuisine veggie ground round original
- pastry for a 9" double crust pie
- 1 large baking potato
- 2 tbsp vegetable oil (canola, olive or sunflower)
- 1 large onion, diced
- 4 garlic cloves, minced
- 3/4 cup potato cooking water
- 1/4 tsp. cloves
- 1/2 tsp. dried thyme
- 1/4 tsp. dry mustard
- 1/2 tsp. salt
- 1/2 tsp coarse black pepper
Preparation:
- preheat oven to 425 f (220 c)
- line a 9" pie plate with pastry
- roll out remaining pastry to a flat round for the top of the pie
- heat oil in a large skillet until hot
- add onion and garlic and sauté, stirring occasionally, until tender
- meanwhile, cook potato in a small amount of salted water until tender
- reserve 3/4 cup water
- mash potato (no butter or milk)
- when onion and garlic are cooked, turn off heat
- add the potato water, crumbled veggie ground round original and all seasonings to the skillet
- mix ewll allow to cool slightly
- spread evenly in prepared pie shell
- palce pastry on top pie
- seal edges with a little water, turning the crust under and fluting decoratively
- place pie on baking tray and bake about 20 minutes or until browned
- let stand 5 minutes before cutting into wedges
First Made:
2004-02-19
2004-02-19
Yield:
8 servings
8 servings
Calories:
304 calories per serving
304 calories per serving