TOURTIèRE DU SHACK

Tourtière du Shack image

Provided by Martin Picard

Categories Mushroom Pork Bake Dinner Spice Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 24

Ingredients

Crust:
3 1/3 cups all-purpose flour
2 cups (4 sticks) chilled unsalted butter, cut into 1/2" cubes
1 teaspoon kosher salt
Filling:
1 1/2 cups low-salt chicken broth
1 1/2 medium onions, chopped, divided
4 garlic cloves, chopped, divided
5 whole black peppercorns plus freshly ground black pepper
5 sprigs thyme
2 bay leaves
1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2" pieces
Kosher salt
1 tablespoon unsalted butter
8 medium button mushrooms, stemmed and finely chopped
1/2 cup dry white wine
1 1/4 pounds ground pork
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
3/4 cup grated, peeled russet potato
All-purpose flour (for surface)
1 large egg yolk, beaten to blend
Special Equipment
A 9"-diameter deep dish glass or ceramic pie dish

Steps:

For crust:
Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
For filling:
Preheat oven to 325°F. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5-7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5-7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Roll out 1 dough disk on a lightly floured surface into a 12" round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10" round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2" slits in top crust. Chill for 1 hour.
Preheat oven to 400°F. Bake tourtière for 30 minutes. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.