Tourtière du Shack

Tourtière du Shack
Photo by Dominique LaFond

Ingredients

  • A 9ö-diameter deep dish glass or ceramic pie dish
  • 1 large egg yolk
  • All-purpose flour (for surface)
  • ¾ cup russet potato
  • 1/8 teaspoon ground cloves
  • 1 ¼ pounds ground pork
  • 4 cloves garlic
  • + 14 more ingredients
    • 1 teaspoon kosher salt
    • 3 1/3 cups all-purpose flour
    • 1 tablespoon unsalted butter
    • 1 ½ cups low-salt chicken broth
    • 2 bay leaves
    • 1 ½ pounds boneless pork shoulder (Boston butt)
    • 8 medium button mushrooms
    • ½ cup dry white wine
    • 1/8 teaspoon cinnamon
    • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2" cubes
    • 5 sprigs thyme
    • 5 whole black peppercorns plus freshly ground black pepper
    • 2 medium onions
    • Kosher salt

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 wra...

View full recipe at Epicurious

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