Canadian Tourtière with Lentils and Mushrooms

Shopping list

• 350 g plain flour — for pastry

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• 175 g vegan margarine — chilled and cubed

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• 5 tbsp cold water

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• 2 tbsp olive oil

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 250 g chestnut mushrooms — finely chopped

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• 400 g green lentils — drained (tinned or pre-cooked)

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• 100 ml vegetable stock — check label for vegan compliance

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• 0.5 tsp ground cinnamon

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• 0.25 tsp ground cloves

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• 1 tsp dried thyme

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• 1 pinch black pepper — to taste

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• 1 tbsp plant milk — for brushing

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Step by step

1. 1

   To make the pastry, rub the margarine into the flour until it resembles breadcrumbs. Add the cold water a tablespoon at a time, bringing the dough together. Wrap and chill for 30 minutes.

2. 2

   Heat the olive oil in a large frying pan over medium heat. Cook the onion and garlic for 5 minutes until softened.

3. 3

   Add the mushrooms and cook for 6– 8 minutes until they release their moisture and begin to brown.

4. 4

   Stir in the lentils, stock, cinnamon, cloves, thyme and black pepper. Simmer for 5 minutes until the mixture thickens. Remove from heat and cool.

5. 5

   Preheat your oven to 190 °C (170 °C fan).

6. 6

   Roll out two-thirds of the pastry and use it to line a 23 cm pie dish. Spoon in the cooled filling.

7. 7

   Roll out the remaining pastry for the lid, place it over the filling, trim and crimp the edges. Cut a small steam vent in the centre.

8. 8

   Brush the top with plant milk and bake for 35– 40 minutes until golden brown.

9. 9

   Cool for 10 minutes before slicing. Serve warm with a green salad or steamed vegetables.