Vegan Tourtière with Mushroom and Lentil Filling

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Vegan butter
• 0.5 cup Cold water
• 1 cup Brown lentils
• about 450 g Cremini mushrooms
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Vegetable broth
• 1 tsp Dried thyme
• 0.5 tsp Dried sage
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Maple syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine 2.5 cups All-purpose flour and 1 cup Vegan butter in a large bowl, then use a pastry blender or your fingertips to cut the vegan butter into the flour until the mixture resembles coarse crumbs. Gradually add 0.5 cup Cold water, mixing until the dough just comes together to form a cohesive ball. Wrap the dough tightly and chill it in the refrigerator for 30 minutes to firm up and relax.
2. 2Place 1 cup Brown lentils in a medium saucepan and cover them with water by about 5.08 cm (5 cm). Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape; drain any excess water.
3. 3While the lentils cook, dice 1 medium Onion into 0.635 cm pieces and mince 3 cloves Garlic. Heat a large 30.48 cm skillet over medium-high heat, then add the diced 1 medium Onion and minced 3 cloves Garlic and sauté for 5-7 minutes until softened and fragrant. Add about 450 g Cremini mushrooms, sliced into 0.635 cm pieces, and continue to cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their liquid.
4. 4Stir the cooked 1 cup Brown lentils, 1 cup Vegetable broth, 1 tsp Dried thyme, 0.5 tsp Dried sage, 1 tsp Salt, 0.5 tsp Black pepper, and 1 tbsp Maple syrup into the skillet with the mushroom mixture. Bring the mixture to a gentle simmer over medium heat and cook for 15 minutes, stirring occasionally, until most of the liquid has reduced and the filling is thick. Remove the skillet from the heat and let the filling cool slightly.
5. 5Preheat your oven to 190°C.
6. 6On a clean, dry surface, divide the chilled dough in half. Roll out one half of the dough into a 30.48 cm circle and carefully transfer it to a 22.86 cm pie dish, pressing it gently into the bottom and sides. Spoon the cooled mushroom and lentil filling evenly into the pie crust. Roll out the remaining half of the dough into another 30.48 cm circle and place it over the filling, then crimp the edges of both crusts together to seal.
7. 7Using a sharp knife, cut 3-4 small slits into the top crust to allow steam to escape during baking. Place the pie dish on a baking sheet and bake in the preheated oven at 190°C for 45-60 minutes, or until the crust is deeply golden brown and flaky. Let the tourtière cool for at least 15 minutes before slicing and serving, as this allows the filling to set.

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