Vegetarian Savoury Pie with Chickpeas and Mushrooms
Vegetarian Savoury Pie with Chickpeas and Mushrooms
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Vegetarian Savoury Pie with Chickpeas and Mushrooms

40 MIN
1 H 15 MIN






  1. In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.
  2. Coarsely chop the chickpeas in the food processor. Set aside.
  3. In a saucepan over medium heat, soften the onions, leek and garlic in the oil. Add the mushrooms and sauté for about 5 minutes. Season with salt and pepper. Add the wine, mustard and spices. Simmer until the wine has evaporated. Add the chickpeas and mix well. Adjust the seasoning. Set aside.
  4. With the rack in the bottom position, preheat the oven to 180°C (350°F).


  1. In a large bowl, combine the flour and salt. Set aside.
  2. In a measuring cup, combine the water and honey. Add the oil. Pour over the dry ingredients and stir with a fork until the flour is just moistened. Shape the dough into 2 discs about 2.5 cm (1 inch) thick.
  3. Roll out each disc between 2 sheets of parchment paper. Line a 23-cm (9-inch) pie plate with one pastry round. Spread the filling evenly in the pie shell. Cut a few slits in the second pastry round, then cover the filling. Seal tightly by crimping the edges of the pastry using a fork or your fingers. Brush with milk.
  4. Bake for about 55 minutes.
  5. Serve with Beet and Cranberry Chutney.

Good with...


  1. I make this every year for Thanksgiving and the Holidays - everybody loves it!

  2. Very good. I typically rate based on exactly as written, but the tweaks I made were minor by adding lots extra mushrooms of all species and a few chili flakes. No cloves, I had none. Seemed hopeless on the pastry, added extra water it was so dry .. it looked awful, blotchy and stretchy but it actually turned out nice. More like thin bready crust than flake .. didn't roll out pretty at all.. but this was a home dinner so it didn't matter. I'll have to perfect that before inviting anyone over.

  3. Tested the recipe out before I make it for Christmas. It was good, but I found it to be a little sweet tasting, so I think I’ll add hot chili flakes, like Lise P. recommended

  4. just made this...OMG this is really good as is but also I made some with hot chili flakes and paprika...I like spices. I will definitely make it again.

  5. Made this for the first time and it was a hit. The vegetarians and non-vegs both liked it. I did follow the advice of others and use a short crust though because I didn't feel like attempting a tricky pastry. I added some extra kick with hot chili flakes and some paprika because we like our food with some heat.

  6. Made this today as a trial run for Christmas. Any idea whether it freezes well either before or after baking?

  7. I made this tourtière last Christmas because my friend's son is vegetarian. We all loved it even the daughter-in-law who hates mushrooms. I used a large portobella and measured up the white to make up the pound instead of all white. No cloves though, I used allspice instead and a short crust. Eaten with or without the cranberry beet chutney it's delicious. This year, I'll try making mini tarts with a glaze made out of the chutney.

  8. This tourtière is part of Christmas every year for us! The pastry is tricky though, and though vegan, does not seem as good as a short crust with lard and butter!

  9. Simple to make, and SO delicious! Very flavorful. Highly recommend - will definitely make again.

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