Tourtière du Shack

Ingredients

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