Mushroom Tourtière

Ingredients

Pie Crust
• 2 1/2 cups all purpose flour
• 1 teaspoon kosher salt
• 1 tbsp sugar
• 1 cup very cold vegan butter, cut into 1/2 inch cubes
• 4-8 tbsp ice water
Filling
• 2 tbsp olive oil
• 1 small white onion, finely diced
• 1 leek, green parts sliced and then diced finely
• 3-4 cloves garlic, finely minced
• 10.5 ounces or 8 cups brown mushrooms, finely diced (using a food processor will speed this up a lot!)
• 1 large potato, peeled and grated
• 3/4 tsp allspice
• 1/2 tsp ground cloves
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp dried thyme
• 2 tbsp soy sauce
• 1 tbsp vegan Worcestershire sauce
• Salt & pepper, to taste

Instructions

1. Make your pie dough. Add 1 1/2 cups flour, salt and sugar to a medium bowl. Stir 2-3 times until combined. Scatter butter all over flour, and using a pastry blender or two forks, work mixture until the flour has a coarse, mealy texture, with pea-sized pieces of butter.
2. Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. Starting with 4 tbsp, add ice water to pie mixture, and using rubber spatula, fold the dough into itself. The crumbs should begin to form large clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2-4 more tbsp water until dough comes together.
3. Transfer dough to floured clean surface. Work the dough just enough to form a ball. Cut ball in half and form each half into rough discs. Wrap each disc in plastic wrap (or reusable wrap!), and refrigerate at least one hour, and up to two days.
4. Make your filling. Using a food processor, process mushrooms until pea-sized. Heat a large fry pan over medium heat and add olive oil. Add onion and leek and stir to combine. Cook until translucent, about 5 minutes. Add garlic, mushrooms and potato, and cook until cooked through and some water has evaporated, about 5-7 minutes. Add allspice, cloves, cinnamon, nutmeg, thyme, soy sauce, Worcestershire and salt & pepper. Warm and let flavours simmer for 3-4 minutes on low heat. Taste and adjust seasonings as needed. We added more spices, Worcestershire, soy sauce and salt & pepper.
5. Remove one of the dough discs from the fridge and let sit at room temp for 5 minutes.
6. Assemble pie. Preheat oven to 400 degrees and grease 9-inch pie plate. Lightly flour work surface, top of dough and rolling pin. Use rolling pin to roll out dough just enough to a 12-inch circle. Starting at one end, roll dough around rolling pin and then unroll over greased pie dish. Gently press dough down into dish so that it lines the bottom and sides of the dish. Use a paring knife to trim the dough around the sides. Roll out second piece of dough and set aside.
7. Fill pie crust with filling, and then roll on second half of pie dough on top. Using your fingers, press dough gently down and pinch along the sides of the pie plate to seal. Using a knife, cut four slats in centre of dough. Brush with egg wash and sprinkle with salt if desired.
8. Bake pie for 20 minutes. Lower heat to 350 and bake for another 20-35 minutes, checking every 2-3 minutes after the 20 minute mark to prevent burning. Remove and let cool for 5-10 minutes before serving with ketchup. Keep leftovers sealed in airtight container in the fridge for up to four days (if it lasts that long!!!)
9. Enjoy!!!