One of my colleague just Beauce and never heard of this recipe. This recipe comes from the beautiful book Memories of Louis-François Marcotte has given me my love for Valentine's Day. This pie is very time consuming. I could make a dozen''traditional''to make a de Beauce. It is a pork butt 2 Kilo's cooking for 4 hours. It is then deboned, defatted and shredded. Then, the pulpit is seasoned and put in a pie crust. The taste is excellent. The pork flavor and keeps spices are well proportioned. It does not taste not Christmas ... The fibrous texture also makes this unique pie. Louis-François units suggests serving with a dash of maple syrup. It gives a unique touch and very good. But some (like me and Genevieve ) will prefer the traditional ketchup. This recipe is worth the effort and time.
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Earlier this recipe, I was afraid that the meat can not enter the whole pie. But once cooked and shredded meat fits perfectly into the mold. This recipe is even more flavor in the following days.
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INGREDIENTS 2 kg (41 / 4 lb) buttock ( or shoulder ) pork with bones
3 onions, finely chopped 1 tbsp
tablespoon allspice
Salt and freshly ground pepper 2 crusts
pulp smashed to pie plate 9''
1 egg yolk beaten with 1 tablespoon
tablespoons water.
PREPARATION
Choose a saucepan just large enough for the meat. Place pork, onions and pour enough water to cover. Add salt and pepper. Bring to a boil, reduce heat to medium-low and simmer for 4 hours until the liquid has almost completely evaporated. Remove meat from pot, debone and shred the flesh. Transfer to a bowl the onions cooked with a little gravy. (I kept 1 / 3 cup in my case) Add meat, allspice and adjust seasoning. Cool.
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Preheat oven to 375 degrees F. Line a 9 inch pie plate. Fill crust with filling pork and cover with second crust. Seal the edge of the pie, brush the top of the egg mixture and do a few notches. Bake at least 30 minutes until the pastry is golden.
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Share the pie into portions and sprinkle generously with maple syrup or kethup.
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