Tourtière du Shack

Au Pied de Cochon: Sugar Shack , Martin Picard / December 2012

Adapted from Au Pied de Cochon: Sugar Shack by Martin Picard

For 6 to 8 servings (requires advance preparation)

Pâte brisée:

  • 16 Tbsps. unsalted butter, chilled and cut into 3/4" cubes
  • 1 2/3 cups all-purpose flour
  • 1/8 tsp. fine salt
  • 1/3 cup cold water

Mix butter, flour, and salt in a bowl (alternatively pulse in a processor); add water; mix until dough forms a ball, being careful not to overwork; divide dough into 2 pieces; pat into disks; envelop in plastic wrap; refrigerate at least 2 hours.

Tourtière:

  • 2 Tbsps. unsalted butter
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup white mushrooms, chopped
  • 1/2 cup dry white wine
  • 17 1/2 oz. ground pork
  • 3 to 4 whole cloves, ground
  • 1/8 tsp. ground cinnamon
  • 1 pig’s trotter, braised and deboned
  • 1 sm. potato, peeled and grated
  • salt
  • black pepper, freshly ground
  • 7 oz. braised pork shank, shredded
  • 1 lg. egg yolk, lightly beaten
  1. Heat butter in a saucepan set over medium heat; add onion and garlic; cook, stirring occasionally, until translucent but without taking on any color; add mushrooms; cook, stirring occasionally, until water released from mushrooms is evaporated; add wine; bring to a boil; cook until dry; add pork, cloves, and cinnamon; cook, stirring to break up meat, 5 minutes; add trotter meat and potatoes; cook 10 minutes; season; remove from heat; cool.

  2. Working one at a time, roll out both dough disks into 10" rounds; fit 1 round into 8" pie dish; spoon ground meat mixture and pork shank into pie dish; place remaining dough round over; press edges together; crimp; brush top with egg wash; cut slits on top of pie to make steam vents; reserve in refrigerator.

Assembly:

  • 1/3 lb. calf’s brain
  • 1/3 lb. veal sweetbreads
  • 3 1/2 oz. potatoes, peeled and cut into 1/4" cubes
  • 7 oz. Laracam or other soft, washed-rind cow’s milk cheese
  • 3/4 cup all-purpose flour
  • 1/4 cup olive oil
  • salt
  • 3 1/2 oz. slab bacon, cut into lardons
  • 2 Tbsps. freshly squeezed lemon juice
  • 3 1/2 oz. raw foie gras, cut into 1" cubes
  • 5 oz. green onions, thinly sliced
  • 1/2 cup pecans, roughly chopped
  • 2 Tbsps. red wine vinegar
  • 2 1/2 cups arugula, roughly chopped
  • black pepper, freshly ground
  1. Place calf’s brain and sweetbreads in a bowl; run a light stream of cold running water over them 2 hours.

  2. Bring a pot of water to a boil; reduce heat to medium; remove brain and sweetbreads from bowl; place in pot; simmer 10 minutes; remove from heat; drain.

  3. Place brains and sweetbreads on cutting board; clean brains; peel membrane from sweetbreads; cut brains into 1 1/2" cubes; place in a bowl; cover with plastic wrap; reserve in refrigerator; place sweetbreads between 2 pans; weight with 1 to 2 heavy cans (this will press out excess water, which improves final texture); reserve in refrigerator 6 hours.

  4. Cut sweetbreads into 1 1/2" cubes; place in airtight container; cover; reserve in refrigerator.

  5. Place potatoes in a pot of boiling water; boil until tender; remove from heat; drain; place in airtight container; cover; reserve.

  6. Heat oven to 400°F. 7. Bake tourtière 30 minutes; reduce heat to 350°F; bake 30 minutes; remove from oven; cut 6" disk from center of top crust; reserve crust (keep warm).

  7. Reduce oven temperature to 200°F; peel rind of cheese from top and bottom with a peeler (leave rind on side of cheese); slice cheese horizontally into 2 equal rounds; place cheese in opening cut into tourtière; bake until cheese is half melted (about 2 minutes); remove from oven; reserve (keep warm).

  8. Place flour in a shallow bowl; heat oil on griddle set over high heat; sauté potatoes 30 seconds; season with salt; add bacon; sauté 1 minute; lightly dredge brain cubes in flour; sauté until brown (about 2 minutes); season with salt; lightly dredge sweetbreads in flour; deglaze griddle with juice; cook sweetbreads, stirring occasionally, 2 minutes; season with salt; add foie gras, green onions, and pecans; sauté 30 seconds; drizzle with vinegar; season with salt; stir in arugula; remove griddle from heat; reserve garnish mixture (keep warm).

  9. To serve, place tourtière on a serving plate; season cheese with 4 turns of pepper; spoon garnish over top; top with pastry disk.