Tofu Tourtière (Meat Pie)

In a stand mixer, combine the flour and maple syrup for the shortcrust pastry. Add the butter and pulse intermittently. Once the butter is in small pieces, add the ice water and continue pulsing until the dough just comes together. Add more cold water if needed. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Remove the dough a few minutes before preparing the dish. Divide into two equal portions. On a lightly floured surface, roll out both portions, then lay the first in a greased ovenproof dish. Set aside.

Preheat the oven to 350°F.

In a skillet, heat the fat. Sauté the French shallots, garlic, celery, and mushrooms for 4 to 6 minutes or until golden. Add the tofu and cook for another 4 minutes. Deglaze with the white wine. Stir in the remaining ingredients and simmer for 4 to 6 minutes.

Pour the filling over the bottom pastry. Cover with the second pastry piece and press the edges to seal. Brush the top with olive oil (or butter).

Bake for about 45 minutes.

Let rest for 10 minutes and serve.

Serve with homemade ketchup or pickled beets.