Tourtiere

It’s time to get your fill of this tasty tourtiere by Houston, Texas’ Ryan Lachine, Chef/Owner of Riel Restaurant! Brimming with the elevating flavors of McCormick Culinary Black Peppercorns, Bay Leaves, Cinnamon and Cloves, any pie would be privileged to be filled with the meaty tenderness of this recipe’s winning combination of russet potatoes, ground pork, chicken broth and boneless pork shoulder.

Ingredients

Procedure

For the Pulled Pork Filling:

1. Preheat oven to 325F. Combine broth, the half 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.
2. 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.

For the Ground Pork Filling:

1. Melt butter in a large skillet over medium heat. Add the 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.
2. Add ground pork, McCormick Culinary Ground Cinnamon and McCormick Culinary Ground 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.

For the Pie Crust Dough:

1. 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 1 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 (3) - 2" slits in top crust. Chill for 1 hour.

For the Baking of the Tourtiere:

1. Preheat oven to 400F. Bake tourtiere for 30 minutes. Reduce heat to 350F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.