Saturday, December 26, 2009

Tortierre - a non-meat meat pie

Every year on Christmas Eve I would make the family recipe for Tortierre. Well after going meatless I felt it was necessary for me to make an attempt at the recipe. The results were fantastic!

This recipe will make 2 pies.

Ingredients for the filling:
2 tubes of Gimme Lean Meat Substitute (one beef/one sausage)
1 Large onion finely diced
1 1/2 cups of water
1/2 cup raisens
1/2 heaping cup of bread crumbs
3/4 tsp salt
Healthy dash of one of these two pairs: sage and nutmeg or cinnamon and thyme. I always err on the side extra seasonings instead of less
Enough olive oil to lightly coat a frying pan

Brown the "meat" in the frying pan using a spatula to break it into very small pieces. Then stir in the water, onion, salt, bread crumbs, spices and raisens. Cover with a lid and reduce heat to a simmer for 30 minutes, stirring often.

Ingredients for pie crust: You need to do this recipe TWICE!
3 cups of white flour
3/4 of a cup of margarine
6 Tbsp cold water
1 tsp salt

Mix flour and salt together in a mixer
With mixer running slowly add pieces of margarine
Once combined and a granular dough has formed add water one Tbsp at a time
Take half the dough out of the mixing bowl and place onto a lightly floured surface
Use a lightly floured rolling pin to roll the dough to a pie plate size
Place into the pie plate, fill with half the filling and then lay the other half of the pie crust (after rolling it out) on the top of the pie plate.
Pinch the dough all along the edge cutting off any extra dough hanging off the edge
Cut some small vent holes in the top of the pie (If I make two with one spice and two with another I will often cut the letters of the spices into the tops so I know which is which)
Bake 35-40 minutes (until golden brown) at 400

To reheat later cook for 30 minutes at 350 if from the fridge, 450 for 45 minutes to an hour if frozen.

We served one on Christmas Eve and thought it was great. I then brought two to the much larger Christmas Day celebration and they were VERY well received. Enjoy!