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MEATLESS TOURTIÈRE WITH CHICKPEAS AND MUSHROOMS

December 18, 2013     Views 937     Grabbed 1     Grab    
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MEATLESS TOURTIÈRE WITH CHICKPEAS AND MUSHROOMS

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INGREDIENTS

Filling
454 g (1 lb) white mushrooms
1 can (540 ml/19 oz) chickpeas, rinsed and drained
2 onions, chopped
1 leek, white part only, chopped
3 cloves garlic, 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 teaspoon) ground cinnamon
1 ml (1/4 teaspoon) ground nutmeg
1 pinch ground cloves
Salt and pepper

Pastry
500 ml (2 cups) unbleached all-purpose flour
2.5 ml (1/2 teaspoon) salt
60 ml (1/4 cup) cold water
15 ml (1 tablespoon) honey
125 ml (1/2 cup) canola oil
Milk for brushing

PREPARATION

Filling

1 - In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.

2 - Coarsely chop the chickpeas in the food processor. Set aside.

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

4 - With the rack in the bottom position, preheat the oven to 180°C (350°F).

Pastry

5 - In a large bowl, combine the flour and salt. Set aside.

6 - In a measuring cup, combine the water and honey. Add the oil. Pour over the dry ingredients and stir with a fork until the flour is just moistened. Shape the dough into 2 discs about 2.5 cm (1 inch) thick.

7 - Roll out each disc between 2 sheets of parchment paper. Line a 23-cm (9-inch) pie plate with one pastry round. Spread the filling evenly in the pie shell. Cut a few slits in the second pastry round, then cover the filling. Seal tightly by crimping the edges of the pastry using a fork or your fingers. Brush with milk.

8 - Bake for about 55 minutes.


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