Tourtière du Shack

Ingredients for Tourtière du Shack

• 425g plain flour

• 250g (4 sticks) chilled unsalted butter, cut into 1/2" cubes

• 1 teaspoon kosher salt

• 350ml 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

• 675g boneless pork shoulder (Boston butt), cut into 2" pieces

• Kosher salt

• 1 tablespoon unsalted butter

• 8 medium button mushrooms, stemmed and finely chopped

• 120ml dry white wine

• 575g pork mince

• 1/8 teaspoons cinnamon

• 1/8 teaspoons ground cloves

• 90g grated, peeled russet potato

• Plain flour (for surface)

• 1 large egg yolk, beaten to blend

• A 9"-diameter deep dish glass or ceramic pie dish

Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 60ml 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.

Preheat oven to 163°C. 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 120ml 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 pork mince, 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 204°C. Bake tourtière for 30 minutes. Reduce heat to 177°C; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.