Tourte à la Lorraine

Ingredients

• 113 gPuff pastry
• 113 gShortcrust pastry
• 113 gPork
• 113 gVeal
• 240 mlRiesling
• 2 pcsShallot
• 1 pcsOnion
• 2 pcsGarlic clove
• 2 pcsBay leaf
• 2 sprigThyme
• 4 pcsClove
• 4 gSalt
• 1 gPepper
• 1 tspViergewürz
• 10 gParsley
• 120 mlCream
• 1 pcsEgg
• 1 pcsEgg yolk
• 1 gNutmeg
• 10 gButter
• 5 gFlour

Instructions

1. 1

   Marinate the meat

   • Dice the pork and veal and place in a bowl.
   • Add the Riesling, salt, pepper, four-spice powder, chopped shallots, minced garlic, chopped onion, chopped parsley, bay leaves, thyme sprigs and cloves; mix well.
   • Cover and refrigerate for 48 hours, stirring occasionally.
2. 2

   Prepare the pan and pastry

   • Preheat the oven to 200 °C.
   • Butter and lightly flour a 24 cm pie or tart pan, or line with parchment paper.
   • Press the shortcrust (pie) dough into the prepared pan, forming a small rim.
3. 3

   Assemble the tourte

   • Drain the marinated meat slightly and spread it over the shortcrust, leaving a narrow border.
   • Roll out the puff pastry to cover the pie and place on top. Moisten the edges with a little water and seal the crusts together.
   • Score a decorative pattern on the surface and cut a small chimney in the center (or use a foil-wrapped cardboard tube).
4. 4

   Bake and prepare cream-egg mixture

   • Brush the surface with egg yolk and bake the tourte in the preheated oven.
   • Bake for 45 minutes at 200 °C until the crust is golden.
   • Meanwhile whisk the whole egg and the extra yolk with the cream. Season with grated nutmeg, salt and pepper.
5. 5

   Fill and finish baking

   • Remove the tourte from the oven and, using a funnel, slowly pour the cream-egg mixture through the chimney, adding a little at a time and tilting the pan so the liquid spreads evenly.
   • Return to the oven for 10 minutes at 200 °C until the filling is set.
   • Let rest briefly, slice and sprinkle with chopped parsley before serving.