Chestnut Tourtière and Winter Fruit Chutney

Chestnut Tourtière and Winter Fruit Chutney 250 Image by: Chestnut Tourtière and Winter Fruit Chutney 250 Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2007

Ingredients

  • 1 Winter Fruit Chutney recipe
Filling:
  • 1 lb cremini mushrooms
  • 1 lb white mushrooms
  • 1/4 cup butter
  • 1 onion finely chopped
  • 2 carrots finely diced
  • 1 celery rib finely diced
  • 1 teaspoon salt
  • 1 teaspoon dried savory
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon mace
  • 1/4 teaspoon pepper
  • 1 pinch ground cloves
  • 1/4 cup brandy
  • 1/4 cup vegetable stock
  • 1/3 cup chopped fresh parsley
  • 1 egg beaten
  • 3 cups cooked chestnuts (see below)
  • 2 tablespoons whipping cream
  • 2 tablespoons milk
Pastry:
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cups cold unsalted butter cubed
  • 2 egg yolks
  • 6 tablespoons cold water (approx)

Method

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.

Nutritional facts Per serving without chutney : about

  • Sodium 337 mg
  • Protein 6 g
  • Calories 362.0
  • Total fat 19 g
  • Cholesterol 93 mg
  • Saturated fat 11 g
  • Total carbohydrate 42 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 43.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chestnut Tourtière and Winter Fruit Chutney

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