Tourte Bourguignonne

Pork and veal pie with cream

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

The Cooking of Burgundy and the Lyonnais

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

The word ‘tourte’ always catches my eye, for it implies just my kind of hearty country cooking. A tourte is usually baked in a deep mould with a top and a bottom crust and in this version it is filled with a veal and pork stuffing enriched with eggs and cream. The recipe is adaptedfrom ‘Les Recettes de la Table Bourguignonne’, a handy compendium dedicated to ‘Burgundians and all lovers of regional cooking’. This tourte is good hot or cold.


  • pâte brisée made with 375 g (12 oz) plain flour, 175 g (6 oz) unsalted butter, 1 egg, 1 teaspoon salt and 4 tablespoons cold water, or more if needed


    Grease a 25 cm (10-inch) diameter, deep quiche mould or spring-form cake tin. Roll two-thirds of the dough into a 33 cm (13-inch) circle, roll it around the rolling pin and then unroll it over the tin. Gently lift the dough and press it into the corners of the tin and up the sides; trim the edges, leaving a small overlap. Chill the pastry.

    To make the filling, trim any fat and sinew from the pork and veal and work them through the fine blade of a mincer. Fry the shallots in the butter until soft. Add the wine and simmer until it has reduced by about half and then beat it into the meat with the salt, pepper, allspice and parsley. Fry a small piece of the filling and taste it: it should be quite spicy so if necessary add more seasoning. Whisk the eggs with the crème fraîche or cream until they are thoroughly mixed.

    Roll half the filling into balls the size of an egg and set them in the pastry shell, leaving space between them. Pour over some of the cream mixture until it is level with the meat. Roll the remaining meat into balls, put them on top of the first layer and pour over the remaining cream mixture.

    Brush the edges of the pastry shell with the egg glaze. Roll the remaining dough to a 25 cm (10-inch) circle and lift it on to the meat with the rolling pin. Trim the edges of the dough, press them together and flute them to seal. With the point of a knife, make 2–3 holes in the centre of the tourte to allow steam to escape and decorate the top with leaves made with pastry trimmings. Brush the top with egg glaze. Chill the tourte for 15 minutes or until the dough is firm and preheat the oven to the higher setting.

    Brush the tourte again with glaze and bake it in the oven for 20 minutes or until it is starting to brown. Lower the heat to the second setting and continue baking for 45–55 minutes or until a skewer inserted in the centre of the tourte is hot to the touch when withdrawn after 30 seconds. If the top starts to brown too much during baking, cover it loosely with foil. The tourte can be kept for up to three days in the refrigerator. Serve it warm or at room temperature but do not cut it while it is very hot.