Meat Pie with Tempeh

Meat Pie with Tempeh

Prep15 minutes
Cook30 minutes
Yield :4 à 6 Servings

Ingredients

    Ingrédients

  • 440 g (2 packages) TEMPEHINE Original Tempeh
  • 3 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1/2 tsp tourtière spice blend
  • Freshly ground black pepper, to taste

    • 2 pie crusts (23 cm / 9 inches)

Instructions

  1. Place the oven rack in the lower third of the oven. Preheat the oven to 350°F (175°C).
  2. Using a food processor, finely chop the tempeh.
  3. In a saucepan over medium-high heat, sauté the onion and garlic in the olive oil until softened.
  4. Reduce the heat to low. Add the chopped tempeh, soy sauce, Dijon mustard, tourtière spices, and black pepper. Cook for an additional 2 minutes. Set aside.
  5. Line a 23 cm (9-inch) pie dish with one pie crust. Spread the tempeh filling evenly over the crust.
  6. Cover with the second pie crust. Seal the edges by pressing them together with a fork or your fingers.
  7. Brush the top crust with olive oil or a beaten egg for a golden finish.
  8. Bake for 30 minutes, or until the crust is nicely golden brown.

Serving Suggestion

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