Chestnut Tourtière and Winter Fruit Chutney

By The Canadian Living Test Kitchen

57 people added this to their Recipe Box

Chestnut Tourtière and Winter Fruit Chutney

This recipe makes 12 servings

Nutritional Info
Per serving without chutney : about	-
cal	362362 cal
pro	6 g6g pro
total fat	19 g19g total fat
sat. fat	11 g11g sat. fat
carb	42 g42g carb
fibre	7 g7g fibre
chol	93 mg93mg chol
sodium	337 mg337mg sodium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	3939 vit A
vit C	2020 vit C
folate	4343 folate

More great recipes from this menu:

This recipe comes from our contributing editor, Andrew Chase, who developed it for his vegetarian friends. But it's so delicious that his nonvegetarian friends love it too.

Ingredients

1 Winter Fruit Chutney recipe 1 1Winter Fruit Chutney recipe
Filling:
1 lb cremini mushrooms 1 1lb lbcremini mushrooms or white mushrooms
1/4 cup butter 1/4 1/4cup cupbutter
1 onion , finely chopped1 1oniononions, finely chopped
2 carrots , finely diced2 2carrotcarrots, finely diced
1 inner celery rib , finely diced1 1inner celery ribcelery ribs, finely diced
1 tsp salt 1 1tsp tspsalt
1 tsp dried savory 1 1tsp tspdried savory
1/2 tsp ground allspice 1/2 1/2tsp tspground allspice
1/4 tsp mace 1/4 1/4tsp tspmace
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 cup brandy 1/4 1/4cup cupbrandy or vegetable stock
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley
1 egg , beaten1 1eggeggs, beaten
3 cups cooked chestnuts , (see below)3 3cups cupscooked chestnutchestnuts, (see below)
2 tbsp whipping cream 2 2tbsp tbspwhipping cream or milk
Pastry:
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
3/4 cup cold unsalted butter , cubed3/4 3/4cup cupcold unsalted butter, cubed
2 egg yolks 2 2egg yolkegg yolks
6 tbsp cold water , (approx)6 6tbsp tbspcold water, (approx)

Preparation

Pastry: In food processor or bowl, pulse or stir flour with salt ; pulse or cut in butter until in fine crumbs with a few larger pieces. Pulse in egg yolks just until combined. Pulse in just enough water for dough to hold together when pressed. Gently pat together; divide in half and flatten into discs. Wrap each and refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 2 days.)

Filling: Meanwhile, break up mushrooms; finely chop in food processor.

In skillet, heat butter over medium heat; cook onion until golden, about 5 minutes. Add carrots and celery; cook, stirring, for 2 minutes.

Add mushrooms, salt, savory, allspice, mace, pepper and cloves; cook until liquid is released. Add brandy; cook over medium-high heat until no liquid remains. Transfer to bowl; let cool. Stir in parsley and egg. With fork, mash 1 cup (250 mL) of the chestnuts; mix into mushroom mixture. Stir in remaining chestnuts.

On lightly floured surface, roll out half of the pastry to 14-inch (35 cm) round; fit into 10-inch (25 cm) pie plate. Spread filling in shell. Roll out remaining pastry to same size; place over filling. Trim and crimp edge. Cut steam vents in top; brush with cream.

Bake in lower third of 425°F (220°C) oven for about 40 minutes or until golden. Serve with Winter Fruit Chutney.

Additional information : Chestnuts
Fresh chestnuts: Cut X in flat side of each. Boil, 4 at a time, for 2 minutes or until points of cut curl; drain and peel off skin. Then simmer in fresh water for 5 minutes or until tender.

Dried chestnuts: Soak 2 cups (500 mL) chestnuts in 6 cups (1.5 L) boiling water for at least 2 or up to 12 hours; drain. Cover with fresh water and cook over medium heat for 15 minutes or until tender.

Vacuum-packed and canned chestnuts: Both types are ready to use. The vacuum-packed ones have superior taste. Drain and rinse canned chestnuts.

Source : Canadian Living Magazine: December 2007