I’m not sure what drew me to this recipe, but since I came across it online rather than in print first, I think it was the reviews. And the idea of making something traditional this week resonated with me.
While this hearty pork pie isn’t a quick weeknight meal, it can easily be prepared over a few days – final prep for cooking is then very easy. I made the dough first. It’s a very simple pie dough, but it’s got a full pound of butter in there. The next day I made the filling – first, a braised pork shoulder, then ground pork and shredded potatoes, seasoned with warm spices and the braising liquid from the pork shoulder.
Final assembly is easy, just roll out the dough (which is a dream to work with), and add the filling to the pie. The final product goes into the refrigerator for at least an hour before cooking.
We really liked this dish, but didn’t love it. Larry thought there was something missing but we couldn’t identify what it was – possibly more spices? The dough is buttery (of course) and flaky. This isn’t a dish for the faint of heart. Or for someone on a diet.
- TourtiÃ¨re du Shack (Bon Appetit, January 2012)
Wine: 2007 Copain Tous Ensemble Pinot Noir (Anderson Valley, California). Good wine, perfect with the hearty pie.