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Tourte à la Lorraine
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587233
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 4 oz puff pastry
- 4 oz pie dough
- 4 oz fresh pork, diced
- 4 oz veal, diced
- 1 cup Riesling wine
- 2 shallots, chopped
- 1 onion
- 2 garlic cloves, minced
- 2 bay leaves
- 2 sprigs thyme
- 4 cloves
- Salt
- Pepper
- 4-spice powder
- Parsley, chopped
- ½ cup heavy cream
- 1 whole egg
- 1 egg yolk
- Nutmeg
Directions
- Combine the meat, Riesling, salt, pepper, 4-spice powder, shallots, garlic, onion, parsley, bay leaves, thyme, and cloves.
- Marinate for 48 hours.
- Preheat the oven to 400°F.
- Press the pie dough into a buttered and floured pie dish or cake pan lined with parchment paper.
- Place the meat on the pie dough leaving a narrow border all around the edge. Cover the meat with the puff pastry, taking care to moisten with a little water to glue the edges together.
- Brush the surface with egg yolk and make a small chimney in the middle (you may use a tube of cardboard covered with foil). Make a pleasing design on the surface of the pastry with a tip of a small knife.
- Bake in a hot oven for 45 minutes.
- During this time, beat the egg and yolk with the cream. Season with grated nutmeg, salt and pepper.
- Remove the pie from the oven and, with the help of a funnel, pour the cream mixture through the chimney. This operation is a bit delicate. One needs to add a little at a time and then tilt the pan to disperse the liquid throughout the pie.
- Return to the oven for 10 minutes.