Pecan Lentil Tourtiere

stolen from www.ottawacitizen.com

RECIPES

Pecan-Lentil Tourtière

Serves 4

2 tablespoons (25 mL) canola oil

1-1/2 cups (375 mL) chopped organic mushrooms

4 shallots, chopped

2 cloves garlic, minced

1 apple, chopped

1/4 cup (50 mL) apple cider

2 tablespoons (25 mL) sherry vinegar

Salt and pepper, to taste

1 teaspoon (5 mL) ground cloves

2 teaspoons (10 mL) ground cinnamon

1-1/2 cups (375 mL) ground toasted pecans

1-1/2 cups (375 mL) cooked lentils

1 cup (250 mL) cooked quinoa

For the crust:

Your favourite pie crust or phyllo pastry (if vegan)

1. In a large frypan, heat oil on medium-high and sweat mushrooms, shallots, garlic and apple until caramelized, about 7 minutes, then deglaze with cider and vinegar.

2. Season with salt, pepper, cloves and cinnamon. Still on medium-high, toss in pecans and incorporate, then add lentils and quinoa. Stir until it comes together as a cohesive mass.

3. Wrap in phyllo pastry (if vegan) or favourite pie pastry. Bake at 350 F (180 C) if using regular pie pastry, or 425 F (220 C) if using phyllo, until pastry browns, about 12 minutes. Serve with ketchup, preferably homemade.

Source: Chef/owner Steve Mitton, Murray Street restaurant