Serve tourtiere with a sweet tomato chili sauce or a tomato chutney. Yum! Courtesy of Alison Kent…

Ingredients   [ For 7 to 8 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

• 1 cup (250 mL) dried green or brown lentils
• 2 Tbsp (30 mL) butter
• 1 lb(s) (500 g) cremini mushrooms, chopped
• 2 ribs celery, thinly sliced
• 1 onion, diced
• 1 small potato, peeled and diced
• 2 clove garlic, minced
• 1 cup (250 mL) vegetable broth
• ¼ cup (50 mL) brandy (or vegetable broth)
• 2 Tbsp (30 mL) sodium-reduced soy sauce
• 1 tsp (5 mL) dried savory
• ½ tsp (2 mL) each salt, pepper and ground allspice
• ¾ cup (175 mL) walnuts, chopped
• 2 eggs, beaten
• 1 sheet (10-inch/25 cm) puff pastry, thawed

Preparation Method

1. In pot of boiling salted water, cook lentils until tender, 20 to 25 minutes. Drain.
2. In the Dutch oven, melt butter over medium-high heat; cook mushrooms, celery, onion, potato, and garlic, stirring occasionally, until vegetables are tender and most of the liquid has evaporated about 8 minutes.
3. Stir in broth, brandy, soy sauce, savory, salt, pepper, and allspice; bring to boil. Reduce heat and simmer until all but about 3 tbsp (45 mL) of the liquid is evaporated, about 5 minutes. Stir in lentils and walnuts; let cool.
4. Stir in all but 1 tbsp (15 mL) of the beaten egg. Beat 1 tsp (5 mL) water into remaining egg to make egg wash.
5. Scrape filling into greased 11- x 7-inch (1.5 L) glass baking dish; brush edge with some of the egg wash.
6. On lightly floured surface, roll pastry to 12- x 8-inch (30 x 20 cm) rectangle.
7. Fit pastry over filling, letting drape over edges.
8. Cut two or three steam vents in top; brush all over with egg wash.
9. Bake in preheated 375°F (190°C) oven until pastry is deep golden and puffed, 20 to 35 minutes.
10. Let stand for 10 minutes before slicing and serving.
11. Tip: For a more traditional presentation, pack filling into deep-dish pie shell pie plate and top with another pie shell as a pastry lid before baking.

Enjoy it!!

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