Name: Tourtière De Noël
Yield: 6
Ingredients: Pork Shoulder; 1 kg (2 lb) deboned pork shoulder, cubed; 2 g (¾ tsp) ground cinnamon; 2 g (¾ tsp) ground clove; salt and pepper; Filling; 50 g (¼ cup) butter; 400 g (2½ cups) minced onions; 20 g (1½ tbsp) minced garlic; 175 g (1¾ cups) chopped button mushrooms; 50 ml (¼ cup) apple cider or white wine; 1 kg (2 lb) ground pork; 15 g (1½ tbsp) salt; 1 g (¼ tsp) ground cinnamon; 1 g (¼ tsp) ground clove; 540 g (3 cups) grated potatoes; 175 ml (¾ cup) broth from braised pork shoulder; Tart Bottom; 600 g (5 cups) flour; 10 g (1 tbsp) salt; 300 g (10 oz) cold butter, cubed; 1 egg, beaten; Pâte Brisée; 550 g (4½ cups) flour; 450 g (1 lb) cold butter, cubed; 10 g (1 tbsp) salt; To Finish; 1 egg yolk, beaten with water or cream

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