Tourtiere Creole
Chef Daniel Causgrove, The Grill Room at Windsor Court
Ingredients
3 lbs. ground pork
1 large yellow onion
1 bell pepper
4 ribs celery
4 cloves garlic
1 chili pepper
½ cup white wine
2 Tbsp. flour
2 qts. chicken or pork stock
1 Tbsp. chopped mint
1 Tbsp. chopped sage
1 Tbsp. chopped Italian parsley
3 Tbsp. chopped green onions
12 Louisiana oysters, shucked
Salt, pepper, cayenne to taste
1/3 recipe Puff Dough (recipe follows)
1 bunch watercress
Preparation
For the Filling: In a wide shallow pot or rondeau, render Pork over medium high heat, stirring frequently until pork is uniformly golden brown. Use a slotted spoon to lift out render pork and set aside on paper towels. Add onion, bell pepper, and celery to pan and sauté while using a wooden spoon to scrape brown bits from the bottom of the pan until vegetables are lightly caramelized. Add garlic and chili pepper. Continue to sauté for about one more minute. Return pork to the pan. Deglaze with white wine. Cook until wine is completely evaporated, about five minutes. Add flour. Stir in flour thoroughly. Cook until flour is toasted to a blonde color. Add stock slowly while stirring vigorously. Continue to stir frequently until the mixture boils. Reduce heat to a simmer and cook slowly until pork is meltingly tender and the mixture is quite thick, about two hours. Stir in mint, sage, parsley, and green onions. Season the mixture to taste with salt, pepper and cayenne. Set aside to cool slightly.
To Finish: Roll out a Puff Dough to 1/4" thick. Cut into an 11" circle. Fill a 9" cast iron skillet with pork filling. Scatter oysters amongst the filling. Place pastry dish over skillet push with egg wash and cut away excess. Bake at 350 degrees for 45 minutes or until pastry is fully cooked and filling is bubbling. Allow to cool slightly. Garnish with watercress. Serve.
Serves 6
