Tourte à la Lorraine
Tourte à la Lorraine is an elaborate meat pie with a pâte brisée (pie dough) base and a puff pastry top which is baked. Ten minutes before the end of the baking period, a savoury egg-and-cream custard is poured through a hole in the pie crust and returned to the oven to set.
Source and licence
"Tourte à la Lorraine" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tourte_%C3%A0_la_Lorraine, revision 4587233), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tourte_%C3%A0_la_Lorraine&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587233
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.