Easy Vegetarian Tourtiere Recipe
These mini vegetarian tourtiére are the perfect appetizers for the holidays, Super Bowl or just for a quick evening meal
Ingredients
- 36 frozen pie shells defrosted but cold
- 1 tablespoon olive oil
- 1 medium onion
- 1 340 gram package plant-based grounds such as Big Mountain Foods Broccoli Boost rounds
- 1 cup mashed potatoes
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon cloves
- 1/8 teaspoon all spice
Instructions
- Arrange 18 defrosted tart shells on a baking sheet. Roll the remaining 18 into small balls. Set aside
- Preheat oven to 375 degrees.
- In a large frying pan heat olive oil over medium heat. Add onion and reduce heat to medium low. Cook, stirring occasional for 2 to 3 minutes, until onions are softened.
- Add plant-based grounds to the onion and cook for 2 to 3 minutes. Add spices and stir well to distribute evenly. Add mased potatoes and stir to incorporate well.
- Fill tart shells with filling, roll out the do small pastry dough balls big enough to cover each tart. Moisten edges of the bottom shells and dough rounds with almond milk and arrange the cover the filling, pressing down around the edge to seal.
- Cut small slits into the pastry to vent. Brush the tops well with almond milk and bake at 375 degrees for 20-24 minutes, until nicely golden. Remove from oven and enjoy!
Notes
Make the filling a day ahead. Fill and bake tarts the next day.
To freeze, assemble the tarts and freeze before baking. Defrost and bake when you are ready to serve.
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https://www.redcottagechronicles.com/recipe/vegetarian-tourtiere-recipe/