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.
Servings
1 tourte
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
Combine the meat, Riesling, salt, pepper, 4-spice powder, shallots, garlic, onion, parsley, bay leaves, thyme, and cloves.
Marinate for 48 hours.
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.
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.
10 minutes