Tourte lorraine

Name: Tourte lorraine
Total time: 120 min
Yield: Serves 6
Cuisine: Lorraine
Ingredients: 2 sheets pie dough; 400 g (14 oz) pork shoulder; 300 g (10½ oz) veal top round; 200 ml (¾ cup + 1 tbsp) dry white wine; 3 whole eggs; 200 ml (¾ cup) thick crème fraîche; 2 shallots; 1 bunch of flat-leaf parsley; 1 tsp freshly ground pepper

Lorraine meat pie

⏱ 120 minServes 6Medium800 kcal

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

01 — Ingredients6 servings

2sheets pie dough
400 g (14 oz)pork shoulder
300 g (11 oz)veal top round
200 ml (¾ cup)dry white wine
3whole eggs
200 ml (¾ cup)thick crème fraîche
2shallots
1bunch of flat-leaf parsley
1 tspfreshly ground pepper

2 sheets pie dough
400 g (14 oz) pork shoulder
300 g (11 oz) veal top round
200 ml (¾ cup) dry white wine
3 whole eggs
200 ml (¾ cup) thick crème fraîche
2 shallots
1 bunch of flat-leaf parsley
1 tsp 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 pie pan, 26 cm (10 in)

1 bowl (3 L / 3 qt)

1 pastry brush

1 oven

03 — Method

Dice the pork shoulder and veal, then marinate 2 hours in the fridge in the dry white wine with the chopped shallots, parsley and pepper.
Preheat the oven to 190 °C (375 °F) on convection and line the pie pan with the first sheet of dough, letting it hang over slightly.
Drain the meat, keeping a little marinade, and spread evenly in the crust without packing it down.
Cover with the second sheet of dough, pinch the edges to seal, cut a steam hole in the center and brush with an egg yolk.
Bake 40 min until golden and crisp, then beat the remaining eggs with the crème fraîche to make the migaine (custard).
Carefully pour the migaine through the steam hole, bake 15 more min to set, then serve the pie warm in generous slices.