Ingredients
Crust
- 3 1/3 cups all-purpose flour
- 2 cups (4 sticks) chilled unsalted butter, cut into 1/2" cubes
- 1 teaspoon kosher salt
Filling
- 1 1/2 cups 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
- 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2" pieces
- Kosher salt
- 1 tablespoon unsalted butter
- 8 medium button mushrooms, stemmed and finely chopped
- 1/2 cup dry white wine
- 1 1/4 pounds ground pork
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup grated, peeled russet potato
- All-purpose flour (for surface)
- 1 large egg yolk, beaten to blend
Description
This Buttery Crusted Pie, Filled With Rib-sticking Pork, Will Fortify You For Any Winter's Night.
Bon Appetit Magazine
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