Authentic Tourte Lorraine Recipe Lorraine, France

At least one day before preparing the tourte Lorraine, cut veal and pork into small cubes or ask your butcher to do it. Add salt and pepper. Wash and dry the parsley and cut it in half. Cut the onions and the shallots into 2 to 4 pieces and add one bay leaf. Add to the meat, mix with your hands and add the white wine – it must cover the mixture. Pack the mixture in a plastic bag and put it into a refrigerator. If possible, repeat mixing once or twice.

The next day, remove the meat mixture from the refrigerator, remove parsley, bay leaf, shallots and onions and drain well. Preheat the oven to 280˚C. Prepare two rounds of dough: place your first sheet of puff pastry over the mold so that it overflows at least 3 to 4 centimeters. Set the surplus aside. Place the drained meat mixture on top of the puff pastry so it covers the bottom. Sprinkle the meat with a handful of flour and place the second sheet of puff pastry over it. Make a small hole in the middle. Whisk one egg and glue the edges of the top and the bottom layer of the puff pastry, then brush the top of the tourte with the remaining whisked egg.

Roll the surplus of the dough (6 x 2 centimeters) from the first sheet of puff pastry to a form or a snail and place it over a hole in the middle of the top layer as a lid. Reduce the temperature to 210 ˚C and bake for 30 minutes.

In the meantime, prepare the custard: whisk 5 eggs with the rest of the eggs used for brushing the top of the tourte and the cream. Add salt and pepper. In the over, the dough will start to rise and get color. Prepare a funnel, remove the pie from the oven, remove the dough lid from the middle and pour in the custard through the hole using the funnel. Return the tourte back to the oven and bake for another 30 minutes.