RCI-BR.006.0048.001
Tourte à la Lorraine
French cuisine is an elaborate meat pie with a pâte brisée (pie dough) base and a puff pastry top
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Puff pastry4 oz
- Pie dough4 oz
- Fresh pork4 oz
- Veal4 oz
- Riesling1 cup
- Shallots2 unit
- Onion1 unit
- Garlic cloves2 unit
- bay leaves2 unit
- thyme2 sprigs
- cloves4 unit
- Salt and pepper1 unit
- -spice powder4 unit
- Parsley1 unit
- heavy cream½ cup
- eggs (1 yolk + 1 whole egg)2 unit
- Nutmeg1 unit
Method
1
Marinate the meat cut into medium dice in the Riesling, salt, pepper. 4 spices, shallots, garlic #and onion minced, chopped parsley, bay leaves, thyme and cloves.
2
Marinate for 48 hours.
3
Preheat the oven to 400ºF.
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 min.
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 min.