Chestnut Tourtière and Winter Fruit Chutney
- Vegetable recipes
- Low calorie
- Vegetarian
Ingredients
- 1 lb (500 g) cremini or white mushrooms
- 1/4 cup (60 mL) butter
- 1 onion, finely chopped
- 2 carrots, finely diced
- 1 inner stalk celery with leaves, finely diced
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) dried savory
- 1/2 tsp (2 mL) ground allspice
- 1/4 tsp (1 mL) each mace and black pepper
- Pinch ground cloves
- 1/4 cup (60 mL) brandy or vegetable stock
- 1/3 cup (75 mL) chopped fresh parsley
- 1 egg, beaten
- 3 cups (750 mL) cooked chestnuts
- 2 tbsp (30 mL) (approx) whipping cream
- Pastry:
- 2-1/2 cups (625 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 3/4 cups (175 mL) chilled unsalted butter, cubed
- 2 egg yolks
- 6 tbsp (90 mL) (approx) cold water
Preparation
Pastry: In food processor, pulse together flour and salt; pulse in butter until mixture resembles coarse meal with some bigger chunks (or use two knives or pastry cutter). Pulse (or stir) in egg yolks just until mixed; pulse (or stir) in just enough water so dough holds together when pressed. Transfer to work surface and gently pat together. Divide in two; flatten into discs. Wrap and refrigerate for at least 30 minutes or for up to 2 days.
Break up mushrooms; pulse in food processor until very finely chopped. In skillet, melt butter over medium heat; cook onion until golden. Add carrots and celery; cook, stirring, for 2 minutes. Stir in mushrooms, salt, savory, allspice, mace, pepper and cloves; when mushrooms release their liquid, add brandy. Increase heat to medium-high; cook until no liquid pools but mixture is still moist. Scrape into bowl; let cool. Stir in parsley and egg. With fork, mash 1 cup/250 mL of the chestnuts; mix into mushroom mixture. Stir in remaining chestnuts.
Roll out pastry into two 14-inch/35 cm rounds. Line 10-inch/25 cm pie plate with pastry; top with filling. Top with remaining pastry; trim and crimp edges. Cut vent holes in top pastry; brush with cream. Bake on lower rack of 425F/220C oven until golden, about 40 minutes. Serve with Winter Fruit Chutney.
Makes 12 servings.
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