Tourtiere Filling | Club House for Chefs

Ingredients

• Serves 4
• 1 1/2 cups Chicken broth, low-salt
• 8 each Medium button mushrooms, stemmed and finely chopped
• 1/2 cup Dry white wine
• 1 1/4 pounds Ground pork
• 1/8 tsps
• 1/8 tsps Club House ® Cloves, Ground
• 3/4 cup Russet potato, rated and peeled
• 1/2 cup All-purpose flour
• 1 each Large egg yolk, beaten to blend
• 1 1/2 Medium onion, chopped, divided
• 4 Garlic cloves, chopped, divided
• 8 Club House ® Pepper, Black Whole
• 5 Thyme
• 2 each Club House ® Bay Leaves, Whole
• 1 1/2 pounds Boneless pork shoulder (Boston butt), cut into 2" pieces
• 1/2 tsps Kosher salt
• 1 tbsps Unsalted butter