Tourte à la Lorraine

• 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

Ingredients for 5 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine the meat, Riesling, salt, pepper, 4-spice powder, shallots, garlic, onion, parsley, bay leaves, thyme, and cloves.

2. 2

   Marinate for 48 hours.

3. 3

   Preheat the oven to 400°F.

   Oven
4. 4

   Press the pie dough into a buttered and floured pie dish or cake pan lined with parchment paper.

5. 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. 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. 7

   Bake in a hot oven for 45 minutes.

   Oven
8. 8

   During this time, beat the egg and yolk with the cream. Season with grated nutmeg, salt and pepper.

9. 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.

   Oven
10. 10

    Return to the oven for 10 minutes.

    Oven