Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Vegetarian meat pie (gluten free)
2019-12-06
https://www.metro.ca/userfiles/image/recipes/tourtiere-vegetarienne -sans-gluten-11168.jpg
PT20M
PT45M
PT1H12M
Preheat the oven to 350°F (180°C).In a skillet, sweat the onions in the olive oil until they begin to brown. Remove from the heat and mix with the “beefless ground” in a bowl.Boil the small pieces of potato in salted water until tender. Drain the potatoes and add to the onion and “beefless ground” mixture.Add the soy sauce, spices and vegetable broth, and mix well. Set aside.For the crust,Place the flour in a food processor with the salt. Add the shortening and pulse to combine. The mixture should resemble sand. Transfer the flour mixture to a bowl, then gradually add the water, mixing with your fingertips. This will form a dough that can be rolled into a ball and is not too sticky.Dust the counter with a generous amount of flour, then, using half of the dough, make a pie shell that is big enough to fill an 8-inch (20-cm) pie pan. Line the pan with the pastry, then pour the “beefless ground” filling into the pie shell and cover with the other half of the dough that has also been rolled out on a floured surface. Poke a few small holes in the top to allow steam to escape.Place the tourtière in the centre of the oven and bake for 45 minutes or until the top is golden brown.Cool slightly before serving.Source: Metro
4
Metro
4
4
5
3
1/2 medium onion thinly diced
2 tablespoon (30 ml) olive oil
3/4 lb (340 g) beefless ground
1 medium potato ppeeled and cut into very small pieces
1/4 cup (60 ml) soy sauce
1 teaspoon (5 ml) ground thyme
1 teaspoon (5 ml) smoked paprika
1/4 teaspoon (1,25 ml) ground nutmeg
1/4 teaspoon (1,25 ml) ground cinnamon
1 pinch ground cloves
To taste freshly ground pepper
1 cup (125 ml) vegetable broth
For the pie crust
3 cups (750 ml) gluten free flour
1 teaspoon (5 ml) salt
1/2 cup (125 ml) vegetable shortening
1 1/3 cup (325 ml) cold water
Vegetarian meat pie (gluten free)
4
Main course
0:20
Preparation
0:45
COOKING
1:12
TOTAL TIME
Ingredients
-
1/2
medium onion thinly diced
-
2 tablespoon
(30 ml)olive oil
-
3/4 lb
(340 g)beefless ground
-
1
medium potato ppeeled and cut into very small pieces
-
1/4 cup
(60 ml)soy sauce
-
1 teaspoon
(5 ml)ground thyme
-
1 teaspoon
(5 ml)smoked paprika
-
1/4 teaspoon
(1,25 ml)ground nutmeg
-
1/4 teaspoon
(1,25 ml)ground cinnamon
-
1 pinch
ground cloves
-
To taste
freshly ground pepper
-
1 cup
(125 ml)vegetable broth
-
For the pie crust
-
3 cups
(750 ml)gluten free flour
-
1 teaspoon
(5 ml)salt
-
1/2 cup
(125 ml)vegetable shortening
-
1 1/3 cup
(325 ml)cold water
Preparation
Preheat the oven to 350°F (180°C).
In a skillet, sweat the onions in the olive oil until they begin to brown. Remove from the heat and mix with the “beefless ground” in a bowl.
Boil the small pieces of potato in salted water until tender. Drain the potatoes and add to the onion and “beefless ground” mixture.
Add the soy sauce, spices and vegetable broth, and mix well. Set aside.
For the crust,
Place the flour in a food processor with the salt. Add the shortening and pulse to combine. The mixture should resemble sand. Transfer the flour mixture to a bowl, then gradually add the water, mixing with your fingertips. This will form a dough that can be rolled into a ball and is not too sticky.
Dust the counter with a generous amount of flour, then, using half of the dough, make a pie shell that is big enough to fill an 8-inch (20-cm) pie pan. Line the pan with the pastry, then pour the “beefless ground” filling into the pie shell and cover with the other half of the dough that has also been rolled out on a floured surface. Poke a few small holes in the top to allow steam to escape.
Place the tourtière in the centre of the oven and bake for 45 minutes or until the top is golden brown.
Cool slightly before serving.
Source: Metro
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
