Tourtiere Filling


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Chicken broth, low-salt 1 1/2 cups
Medium button mushrooms, stemmed and finely chopped 8 each
Dry white wine 1/2 cup
Ground pork 1 1/4 lb
Club House Cinnamon, Ground 1/8 tsp
Club House Cloves, Ground 1/8 tsp
Russet potato, rated and peeled 3/4 cup
All-purpose flour 1/2 cup
Large egg yolk, beaten to blend 1 each
Medium onion, chopped, divided 1 1/2
Garlic cloves, chopped, divided 4
Club House Pepper, Black Whole 8
Thyme 5 piece
Club House Bay Leaves, Whole 2 each
Boneless pork shoulder (Boston butt), cut into 2" pieces 1 1/2 lb
Kosher salt 1/2 tsp
Unsalted butter 1 tbsp

Instructions

This recipe was created for Club House for Chefs by: Ryan Lachaine, Chef Owner Riel Restaurant in Houston, TX.

Preheat oven to 325°F. Combine broth, ½ 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 ½ 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 and 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.

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.

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