[
Home
|
Add
]
Search
:
Modifying Recipe "Tortiere #2"
Name:
Category:
Appetizers
Beverages
Breads
Desserts
Main Dishes
Misc
Sauces
Side Dishes
Soups
Ingredients:
16 oz seitan, or 8 oz seitan plus 1 cup TVP mince or chunks soaked in 1-cup water/broth until soft 1/2 cup hot water 2 tsp miso or marmite (yeast extract, available in most supermarkets) 2-3 potatoes, peeled 1 large onion, minced 2 large garlic cloves, minced 2 Tbsp ketchup 1 tsp dried savory 1/2 tsp celery seed 1/4 tsp allspice* (optional) Pepper to taste 4 sheets of phyllo dough (available in the frozen foods section of most supermarkets)
Directions:
Cut seitan into chunks and grind in a food processor with TVP (or cut all chunks very small with sharp knife). Combine water with yeast extract. Boil or steam potatoes until soft then mash. Sauté onion and garlic until transparent. Add ketchup, savory, celery seed, allspice and pepper then combine all ingredients and mix well. Pour mixture into a lightly oiled 9" pie pan. Top with the phyllo sheets, each brushed lightly with olive oil. Trim edges and tuck in. Cut 4 slits for steam to escape. Bake at 350F for 50 minutes. Serve hot with vegetables and gravy or cold with salads. *For a more savory flavor, substitute sage or thyme for allspice. Variations: Use phyllo dough to make a bottom crust as well as a top crust, or substitute pastry dough instead.
Added By:
Password: