Recipe: veggie tourtière

• 454 g (1 lb) white mushrooms
• 1 can (540 ml/19 oz) chickpeas, rinsed and drained
• 2 onions, chopped
• 1 leek white, chopped
• 3 garlic cloves, chopped
• 45 ml (3 tablespoons) olive oil
• 60 ml (1/4 cup) white wine
• 30 ml (2 tablespoons) Dijon mustard
• 2.5 ml (1/2 tsp.) ground cinnamon
• 1 ml (1/4 tsp.) ground nutmeg
• 1 pinch cloves
• salt and pepper

Shortcrust pastry with canola oil

• 500 ml (2 cups) unbleached all-purpose flour
• 2.5 ml (1/2 tsp.) salt
• 60 ml (1/4 cup) cold water
• 15 ml (1 tablespoon) honey
• 125 ml (1/2 cup) canola oil
• Brushing milk

Topping

1. In food processor, finely chop mushrooms. Set aside in a bowl.

2. In food processor, coarsely chop chickpeas. Set aside in a bowl.

3. In a saucepan, soften onions, leek and garlic in oil. Add mushrooms and sauté for approx. 5 minutes. Season with salt and pepper. Add wine, mustard and spices. Simmer until the wine has evaporated completely. Add chickpeas and mix well. Adjust seasoning. Set aside for later.

4. Place rack in bottom of oven. Preheat oven to 180°C (350°F).

Shortcrust pastry with canola oil

1. Combine flour and salt in a large bowl. Set aside for later use.

2. In measuring cup, combine water and honey. Add oil. Pour over dry ingredients and stir with a fork until flour is just moistened. Press mixture into two discs about 2.5 cm (1 in.) thick.

3. Roll out each disc of dough between two sheets of parchment paper. Line a 23 cm (9 in.) pie dish with one layer of dough. Divide filling between layers. Make incisions in the second layer. Cover with filling. Seal well by crushing the edge with a fork or your fingers. Brush with milk.

4. Bake for approx. 55 minutes.

5. Serve with beet and cranberry chutney.

A recipe from www.ricardocuisine.com