Tourtière

This tourtière recipe is the perfect vegan main dish for a holiday dinner! With a flaky homemade crust and a savoury filling with just a hint of sweetness, it’s sure to be a crowd-pleaser.

You know what I love about being vegan? There are endless possibilities for holiday main dishes. Instead of turkey for dinner year after year on Thanksgiving, we can switch things up. Will it be Vegan Wellington ? Or this Stromboli Recipe ? Or maybe this savoury tourtière!

What Is Tourtière?

Tourtière is a French-Canadian meat pie that’s traditionally served during the holiday season. It originated in Quebec, and it’s usually made with seasoned beef, pork, or veal, all baked into a flaky double crust.

My vegan version swaps the meat for a combination of lentils and vegan ground beef (although you can use all lentils if you’d like). Mushrooms add even more umami, then peas and sultanas add just a touch of sweetness for balance.

Why You’ll Love This Tourtière Recipe

• Hearty and satisfying . This tourtière is packed with plant-based protein from lentils and vegan ground beef, making it a filling, satisfying main dish.
• So much flavour . The filling is packed to the brim with savoury, umami, and sweet flavours. The combination of herbs, spices, and vegetables in this recipe creates a rich, delicious filling.
• Perfect for a special occasion . Whether it’s for a holiday dinner or a dinner party with friends, this tourtière is sure to impress. It’s one of those vegan dishes that’s so good, even the meat eaters will want a slice!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Pie crust – I use my vegan pie crust , or use this gluten-free vegan pie crust . Store-bought is fine too, just be sure that it’s vegan.
• Olive oil
• Aromatics – Onion, garlic, and carrots infuse the filling with flavour.
• Mushrooms – You can use any variety you like; white mushrooms and cremini are the most budget-friendly options.
• Sultanas – AKA golden raisins.
• Green lentils – Here’s how to cook lentils .
• Vegan ground meat – To skip the store-bought vegan meat, use an additional cup of cooked lentils.
• Tomato paste
• Soy sauce
• Herbs – Fresh or dried thyme and rosemary.
• Spices and seasonings – Ground cumin, smoked paprika, salt, and pepper.
• Vegan bouillon cube – Dissolve this in a 1/2 cup of hot water.
• Frozen peas
• Plant-based milk – For the glaze.

How to Make Tourtière

Cook aromatics.

• Cook the aromatics . Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; once the onions are translucent, add the carrots and cook 5 minutes more.
• Add the mushrooms . Stir in mushrooms and cook until they release their moisture.
• Stir in the remaining ingredients . Add the sultanas, lentils, and vegan ground meat. Cook 2 minutes, then stir in the tomato paste, soy sauce, herbs, and seasonings. Pour in the broth.
• Simmer . Bring the mixture to a simmer. Cook until the filling thickens, then stir in the peas and cook for about 2 minutes more.

Fill the pie.

• Fill the pie . Roll the bottom crust to about 1/8-inch thick. Press into the pie dish. Spoon the filling into the crust.
• Top the pie . Roll out the second crust, then transfer it to the top of the tourtière. Seal the edges and crimp, then cut a few slits in the top.
• Bake . Brush the plant milk over the crust, then bake in a 350ºF oven for 60 to 70 minutes, or until golden.
• Finish . Cool for 30 minutes, then slice and serve.

Tips for Success

• Cool the filling . Let the filling cool completely before assembling the tourtière. This helps prevent the bottom crust from becoming soggy.
• Don’t skip the slits . The small slits cut on the top crust allow steam to escape, which helps the tourtière bake evenly without popping the top and bubbling over the sides.
• Cover the crust if needed . If you notice the edges are getting too dark, cover them to protect them from burning. A pie shield is an easy way to protect the edges and keep them from getting too dark, but strips of foil also work well.

What to Serve With Tourtière

For a light pairing, consider serving your tourtière with a green salad dressed with a simple vinaigrette. Roasted vegetables, like these Balsamic Roasted Vegetables , would also make a delicious side dish. I think Cranberry Orange Sauce would complement the flavours in this tourtière, too.

How to Store

• Refrigerator : Store leftover tourtière in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
• Freezer : To freeze, wrap the pie tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
• Reheat : Reheat in a 350ºF oven until heated through, or microwave individual slices.

More Lentil Recipes

• One-Pot Red Lentil Curry
• Walnut Lentil Bolognese
• Easy Lentil Soup (Vegan & Spiced)
• Vegan Lentil Stew (One Pot & Easy)
• Lentil Balls with Zesty Rice (Vegan Meal Prep)

Ingredients

• 2 batches of vegan pie crust , one for the top and one for the base

For the Mince Filling:

• 1 tablespoon olive oil
• 1 medium onion , finely chopped
• 2 cloves garlic , minced
• 2 medium carrots , finely diced
• 1 cup mushrooms , finely chopped
• 2 tablespoons sultanas
• 1 cup green lentils , cooked or from the can, 7 oz, 200 g
• 1 cup vegan ground meat , can be substituted with additional cup of cooked lentils, 8oz, 225 g
• 1 tablespoon tomato paste
• 1 teaspoon soy sauce
• 1 teaspoon fresh thyme leaves , chopped, or ½ teaspoon dried thyme
• 1 teaspoon fresh rosemary , chopped, or ½ teaspoon dried rosemary
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• salt and pepper , to taste
• 1 vegan bouillon cube , dissolved in 1/2 cup hot water
• ½ cup frozen peas

For the Glaze:

• 2 tablespoons plant-based milk , unsweetened or neutral flavour

Instructions

Prepare the Mince Filling:

• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
• Add the diced carrots and cook for about 5 minutes until they begin to soften.
• Stir in the chopped mushrooms and cook until they release their moisture and begin to brown.
• Add the sultanas, cooked lentils, and vegan ground meat (if using), and cook for 2 more minutes.
• Stir in the tomato paste, soy sauce, thyme, rosemary, cumin, smoked paprika, salt, and pepper.
• Pour in the vegetable broth and bring the mixture to a simmer. Cook until the liquid has mostly evaporated and the mixture is thickened. Stir in the frozen peas and cook for another 2 minutes. Set aside to cool.

Assemble the Pie:

• Preheat your oven to 350°F (175°C).
• On a lightly floured surface, roll out one of the chilled pastry discs to about ⅛-inch thickness. Make sure it’s large enough to cover the bottom and sides of your pie dish (about 9 inches).
• Carefully transfer the rolled-out dough to the pie dish and press it into the base and sides.
• Spoon the cooled savory mince filling into the pastry-lined pie dish, spreading it evenly.
• Roll out the second pastry disc to cover the top of the pie.
• Place the rolled-out pastry over the filling, pressing the edges down to seal. Trim off any excess pastry, and crimp the edges with a fork or your fingers.
• Cut a few small slits in the center of the top crust to allow steam to escape during baking.

Bake the Pie:

• Lightly brush the plant based milk over the top of the pie.
• Bake in the preheated oven for 60-70 minutes, or until the pastry is golden and crisp. Check after 45 min and cover the edges with aluminum foil if it gets too dark.
• Remove the pie from the oven and allow it to cool for at least 30 minutes before slicing.

Notes

• Refrigerator : Store leftover tourtière in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
• Freezer : To freeze, wrap the pie tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
• Reheat : Reheat in a 350ºF oven until heated through, or microwave individual slices.

Tourtière

Ingredients

• 2 batches of vegan pie crust one for the top and one for the base

For the Mince Filling:

• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 medium carrots finely diced
• 1 cup mushrooms finely chopped
• 2 tablespoons sultanas
• 1 cup green lentils cooked or from the can, 7 oz, 200 g
• 1 cup vegan ground meat can be substituted with additional cup of cooked lentils, 8oz, 225 g
• 1 tablespoon tomato paste
• 1 teaspoon soy sauce
• 1 teaspoon fresh thyme leaves chopped, or ½ teaspoon dried thyme
• 1 teaspoon fresh rosemary chopped, or ½ teaspoon dried rosemary
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• salt and pepper to taste
• 1 vegan bouillon cube dissolved in 1/2 cup hot water
• ½ cup frozen peas

For the Glaze:

• 2 tablespoons plant-based milk unsweetened or neutral flavour

Instructions

Prepare the Mince Filling:

• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
• Add the diced carrots and cook for about 5 minutes until they begin to soften.
• Stir in the chopped mushrooms and cook until they release their moisture and begin to brown.
• Add the sultanas, cooked lentils, and vegan ground meat (if using), and cook for 2 more minutes.
• Stir in the tomato paste, soy sauce, thyme, rosemary, cumin, smoked paprika, salt, and pepper.
• Pour in the vegetable broth and bring the mixture to a simmer. Cook until the liquid has mostly evaporated and the mixture is thickened. Stir in the frozen peas and cook for another 2 minutes. Set aside to cool.

Assemble the Pie:

• Preheat your oven to 350°F (175°C).
• On a lightly floured surface, roll out one of the chilled pastry discs to about ⅛-inch thickness. Make sure it’s large enough to cover the bottom and sides of your pie dish (about 9 inches).
• Carefully transfer the rolled-out dough to the pie dish and press it into the base and sides.
• Spoon the cooled savory mince filling into the pastry-lined pie dish, spreading it evenly.
• Roll out the second pastry disc to cover the top of the pie.
• Place the rolled-out pastry over the filling, pressing the edges down to seal. Trim off any excess pastry, and crimp the edges with a fork or your fingers.
• Cut a few small slits in the center of the top crust to allow steam to escape during baking.

Bake the Pie:

• Lightly brush the plant based milk over the top of the pie.
• Bake in the preheated oven for 60-70 minutes, or until the pastry is golden and crisp. Check after 45 min and cover the edges with aluminum foil if it gets too dark.
• Remove the pie from the oven and allow it to cool for at least 30 minutes before slicing.

Notes

• Refrigerator : Store leftover tourtière in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
• Freezer : To freeze, wrap the pie tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
• Reheat : Reheat in a 350ºF oven until heated through, or microwave individual slices.

Nutrition

Tourtière https://jessicainthekitchen.com/tourtiere/ October 18, 2024

A cozy pumpkin-spiced filling is tucked into flaky vegan puff pastry to make these homemade pumpkin pop tarts !

Enveloped in flaky vegan puff pastry, these pumpkin pop tarts are perfect for a cozy morning breakfast, afternoon snack, or even as a dessert. Luckily, homemade pop tarts make a big batch, so you really can enjoy them all day long and still have some for tomorrow too!

Why You’ll Love This Pumpkin Pop Tarts Recipe

• So much better than store-bought . While store-bought pop tarts may hold a special place in our hearts, let’s be honest: the idea of them is kind of better than the reality. With fresh ingredients, a flaky exterior, and the ability to tailor them to your liking, these from-scratch pumpkin pop tarts will outshine anything you can find at the supermarket.
• Easy to make . Because this recipe makes one giant vegan pop tart that you cut into pieces, it’s a whole lot easier than fussing with a bunch of individual top and bottom crusts.
• Perfect for fall gatherings . Along with classic pumpkin pie and apple pie , this is the kind of rustic dessert everyone loves for fall—and you can’t beat that nostalgia factor. No one can resist pop tarts!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Filling:

• Pumpkin puree – Here’s how to make your own pumpkin puree .
• Brown sugar – Light or dark brown both work.
• Pumpkin spice – If you don’t have this on hand, you can make your own pumpkin spice mix following my video tutorial!
• Vanilla extract
• Cornstarch – This helps thicken up the filling.

Pop Tart:

• Puff pastry – I love using my homemade vegan puff pastry recipe (it’s gluten-free, too!). Or, pick up some gluten-free puff pastry sheets from Sweet Loren’s .
• Vegan egg wash – For this, you’ll need vegan milk (preferably one with a high protein content), maple or agave syrup, and regular or Dijon mustard.

Frosting:

• Powdered sugar – AKA confectioners’ sugar.
• Plant-based milk
• Pumpkin pie spice
• Salt – Just a bit for balance.
• Vanilla extract

How to Make Pumpkin Pop Tarts

Make the filling.

• Make the filling . Stir together all the ingredients until fully incorporated.
• Prep the puff pastry . Roll the sheets out, then place one on a parchment-lined baking sheet.
• Assemble . Spread the pumpkin filling over the puff pastry, leaving a border along all the edges. Brush the egg wash on the border, then set the second piece of puff pastry on top.

Top, seal, and finish.

• Seal and finish . Use a fork to crimp the edges, then poke holes in the top. Brush with the egg wash.
• Bake . Place the pan in a 400ºF oven and bake for 15 to 20 minutes, or until it’s golden brown and puffy.
• Make the frosting . Whisk together all of the ingredients in a small bowl.
• Frost and cut . Spread the frosting over the slightly cooled pumpkin pop tart, then slice it into 8 portions.

Tips and Variations

• Seal the edges well . Crimping the edges tightly prevents the filling from leaking out. Make sure you have a good seal!
• Watch the oven closely . Ovens can vary, and it’s important to watch your pop tarts during the last few minutes of baking. You want the pastry to be perfectly golden without being too dark.
• Make shaped hand pies . Instead of making one giant pumpkin pop tart, you can use cookie cutters to create hand pies in circles, hearts, and other shapes. Simply cut out the desired shape from the puff pastry, spread the filling in the center, and seal the edges with a fork.

How to Store

• Room temperature : These pop tarts can be stored at room temperature in an airtight container for up to 2 days. Just be sure to let them cool completely before storing so they retain their flakiness.
• Freezer : To freeze these pumpkin pop tarts, assemble them up to the point of baking. Place on a lined baking sheet and freeze until solid, then wrap tightly in plastic, followed by foil. When ready to enjoy, simply unwrap and bake from frozen, adding a few extra minutes to the baking time.

More Vegan Pumpkin Treats

• Pumpkin Bread With Cream Cheese Frosting
• Pumpkin Cream Cheese Muffins
• Vegan Pumpkin Cheesecake
• Pumpkin Dump Cake
• Vegan Pumpkin Cookies (Soft Batch)

Ingredients

Filling:

• 1 ¼ cups pumpkin puree
• 1 cup brown sugar
• 1 teaspoon pumpkin spice
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch

Pop-tart:

• 2 sheets vegan puff pastry , about 9 ½ x 11 ¾ inches each, Use my homemade recipe or frozen gluten-free puff pastry sheets from Sweet Loren’s

Vegan egg wash:

• 3 tablespoons vegan milk , 44 mL, preferably one with a high protein content
• 1 teaspoon maple/agave syrup , 6.75 g
• 1 teaspoon regular/Dijon mustard , 5 g

Frosting:

• 1 cup powdered sugar
• 2 tablespoons vegan milk
• ¼ teaspoon pumpkin pie spice
• Pinch of salt and vanilla extract

Instructions

Make and Bake Pop Tart:

• Preheat your oven to 400°F (200°C) and a line a baking sheet with parchment paper.
• In a medium bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, vanilla extract, and cornstarch until fully combined. Set aside.
• Roll out the puff pastry sheets. Mine were 9 1⁄2 x 11 3⁄4 inches, slightly larger is fine.
• Place one sheet of puff pastry on the lined baking sheet.
• Spread the pumpkin filling evenly across the puff pastry, leaving a small border around the edges.
• In a small bowl, whisk together the vegan milk, maple syrup, and mustard to create the vegan egg wash.
• Brush the egg wash around the border.
• Place the second puff pastry sheet on top, covering the filling.
• Use a fork to crimp the edges all the way around to seal the pop tart.
• Poke small holes across the top of the puff pastry with a fork to allow steam to escape.
• Brush the entire top of the pop-tart with the rest of the vegan egg wash.
• Bake in the oven for 15-20 minutes, or until golden brown and puffed up.
• Let the giant pop tart cool slightly after baking.

Make Frosting and Finish Pop Tart:

• In a small bowl, whisk together the powdered sugar, vegan milk, pumpkin pie spice, and salt and vanilla.
• Once the pop tart has cooled slightly (at least 15 minutes), spread the frosting over the top.
• After the frosting has set and the pop tart has cooled fully, cut the giant pop tart into 8 pieces. I cut once down the length in the middle, then 3 times across the width for 8 total pop tarts.
• Enjoy your giant Pumpkin Pop Tart!

Notes

• Room temperature : These pop tarts can be stored at room temperature in an airtight container for up to 2 days. Just be sure to let them cool completely before storing so they retain their flakiness.
• Freezer : To freeze these pumpkin pop tarts, assemble them up to the point of baking. Place on a lined baking sheet and freeze until solid, then wrap tightly in plastic, followed by foil. When ready to enjoy, simply bake from frozen, adding a few extra minutes to the baking time.