Tourtière Du Shack
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1.5 medium
Onion (chopped, divided)5 sprigs
Thyme1 cup
White Wine (dry)570 g
Ground Pork1 tsp
Cinnamon1 tsp
Ground ClovesDirections:
1
For crust: Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form
2
Transfer to a medium bowl
3
Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry
4
Divide dough in half; flatten each half into a disk
5
Wrap disks in plastic wrap and chill for at least 2 hours
6
DO AHEAD: Dough can be made 2 days ahead
7
Keep chilled
8
Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form
9
Transfer to a medium bowl
10
Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry
11
Divide dough in half; flatten each half into a disk
12
Wrap disks in plastic wrap and chill for at least 2 hours
13
DO AHEAD: Dough can be made 2 days ahead
14
Keep chilled
15
For filling: Preheat oven to 325°F
16
Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot
17
Add pork shoulder; season with salt and pepper
18
Bring to a simmer over medium heat
19
Cover pot
20
Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours
21
Remove from oven; let cool
22
Transfer pork shoulder to a work surface
23
Shred meat with your fingers and transfer to a medium bowl
24
Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer
25
Melt butter in a large skillet over medium heat
26
Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5-7 minutes
27
Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5-7 minutes
28
Add wine; stir, scraping up browned bits
29
Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes
30
Add ground pork, cinnamon, and cloves
31
Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes
32
Add potato
33
Cook until potato is soft, about 10 minutes
34
Remove from heat
35
Stir in shredded pork with juices
36
Season to taste with salt and pepper; let cool slightly
37
Chill until cold, about 1 hour
38
DO AHEAD: Can be made 1 day ahead
39
Cover and keep chilled
40
Roll out 1 dough disk on a lightly floured surface into a 12" round
41
Transfer to pie dish, leaving overhang
42
Fill with cooled meat mixture
43
Roll out remaining dough disk into a 10" round
44
Place dough over meat filling
45
Fold overhang over top crust and crimp edges
46
Brush crust with egg yolk
47
Cut three 2" slits in top crust
48
Chill for 1 hour
49
Preheat oven to 400°F
50
Bake tourtière for 30 minutes
51
Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes
52
Let cool for 20 minutes before serving
53
Preheat oven to 325°F
54
Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot
55
Add pork shoulder; season with salt and pepper
56
Bring to a simmer over medium heat
57
Cover pot
58
Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours
59
Remove from oven; let cool
60
Transfer pork shoulder to a work surface
61
Shred meat with your fingers and transfer to a medium bowl
62
Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer
63
Melt butter in a large skillet over medium heat
64
Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5-7 minutes
65
Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5-7 minutes
66
Add wine; stir, scraping up browned bits
67
Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes
68
Add ground pork, cinnamon, and cloves
69
Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes
70
Add potato
71
Cook until potato is soft, about 10 minutes
72
Remove from heat
73
Stir in shredded pork with juices
74
Season to taste with salt and pepper; let cool slightly
75
Chill until cold, about 1 hour
76
DO AHEAD: Can be made 1 day ahead
77
Cover and keep chilled
78
Roll out 1 dough disk on a lightly floured surface into a 12" round
79
Transfer to pie dish, leaving overhang
80
Fill with cooled meat mixture
81
Roll out remaining dough disk into a 10" round
82
Place dough over meat filling
83
Fold overhang over top crust and crimp edges
84
Brush crust with egg yolk
85
Cut three 2" slits in top crust
86
Chill for 1 hour
87
Preheat oven to 400°F
88
Bake tourtière for 30 minutes
89
Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes
90
Let cool for 20 minutes before serving