Tourte Lorraine

Name: Tourte Lorraine (Meat Pie)
Cuisine: France
Ingredients: 3 fl oz (75 ml) double cream; 3 eggs; 10 oz (300 g) puff pastry; Salt and pepper; Salt and pepper; 1 small bunch parsley, chopped; 1 sprig thyme; 1 small handful chives, chopped; 1 clove garlic, crushed; 1 lb (500 g) pork shoulder, boned and cut in small chunks; 2 pints (1 litre) dry white wine; 1 lb (500 g) veal shoulder, boned and cut in small chunks; 1 onion, chopped; 2 shallots, chopped

Meat Pie

Preparation info

Serves
4 to 8

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 lb (500 g) pork shoulder, boned and cut in small chunks
1 lb (500

Europe
France
Pie
Main course

Method

Marinate the meat overnight in the wine with the shallots, onions, garlic, herbs and salt and pepper.

Line a cake tin with enough pastry to hang over the sides. Drain the meat, onions and herbs (reserving the marinade liquid), and spread over the pastry. Fold the edges over and cover with a pastry lid. Seal the edges carefully. Paint with egg yolk and cut a small hole in the top. Cook a