Tourte limousine à la viande

Name: Tourte limousine à la viande
Total time: 90 min
Yield: Serves 6
Cuisine: Limousin
Ingredients: 2 sheets of all-butter puff pastry (230 g / 8 oz each); 500 g (1 lb 2 oz) pork sausage meat; 300 g (10 oz) ground veal; 2 gray shallots, finely chopped; 1 bunch of flat-leaf parsley, chopped; 2 eggs (1 for the filling, 1 for glazing); 50 ml (3½ tbsp) cognac; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Limousin meat pie

⏱ 90 minServes 6Medium560 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

2sheets of all-butter puff pastry230 g (8 oz) each
500 g (18 oz)pork sausage meat
300 g (11 oz)ground veal
2gray shallots, finely chopped
1bunch of flat-leaf parsley, chopped
2whole eggs1 for the filling, 1 for glazing
50 ml (3½ tbsp)cognac
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

2 sheets of all-butter puff pastry 230 g (8 oz) each
500 g (18 oz) pork sausage meat
300 g (11 oz) ground veal
2 gray shallots, finely chopped
1 bunch of flat-leaf parsley, chopped
2 whole eggs 1 for the filling, 1 for glazing
50 ml (3½ tbsp) cognac
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 deep pie pan (28 cm / 11 in)

1 bowl (24 cm / 9½ in) for the stuffing

1 pastry brush (4 cm / 1½ in wide)

Oven

1 bowl scraper

03 — Method

Mix the sausage meat, veal, shallots, parsley, one beaten egg and the Cognac into an even filling.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Season with flaky salt and pepper. Fry a small piece to taste and adjust the seasoning.
Preheat the oven to 180°C (350°F). Line the pan with one sheet of puff pastry, leaving an overhang, and pack in the filling in a dome.
Cover with the second sheet, pinch the edges to seal and cut a 2 cm (¾ in) steam hole in the center.
Brush with beaten egg and score a crosshatch with the tip of a knife without cutting through.
Bake for 50 minutes at 180°C (350°F) until deep golden, then rest for 10 minutes before slicing.