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Tourte à la Lorraine

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Dessert, Baked

Tags: baked, french, main course, medium difficulty, recipes for pastries, recipes for pot pie, recipes using butter, recipes using egg, recipes using heavy cream, recipes using puff pastry, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATourte_%C3%A0_la_Lorraine)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATourte%20%C3%A0%20la%20Lorraine&oldid=4587233

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Combine the meat, Riesling, salt, pepper, 4-spice powder, shallots, garlic, onion, parsley, bay leaves, thyme, and cloves.
  2. Marinate for 48 hours.
  3. Preheat the oven to 400°F.
  4. Press the pie dough into a buttered and floured pie dish or cake pan lined with parchment paper.
  5. 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.
  6. 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.
  7. Bake in a hot oven for 45 minutes.
  8. During this time, beat the egg and yolk with the cream. Season with grated nutmeg, salt and pepper.
  9. 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.
  10. Return to the oven for 10 minutes.