Tourte à la Lorraine
Tourte à la Lorraine is a double-crusted pork and veal pie that gets its filling moistened with a savory custard poured in after baking begins. The meat spends 48 hours in Riesling with shallots, garlic, thyme, bay and cloves, so it tastes of Alsace wine country rather than plain pastry. The chimney-and-funnel trick near the end is fussy but gives a rich, set cream around the meat.
Instructions
Combine the diced pork and veal with the Riesling, shallots, onion, garlic, parsley, bay leaves, thyme, cloves, 4-spice powder, salt and pepper. Cover and leave to marinate for 48 hours.
Heat the oven to 400°F. Press the pie dough into a buttered and floured pie dish or cake pan lined with parchment paper.
Spoon the marinated meat onto the dough, leaving a narrow border around the edge. Lay the puff pastry over the meat and moisten the edges with a little water so they stick together.
Brush the top with egg yolk. Make a small chimney in the center, for example with a tube of cardboard covered in foil, and score a decorative pattern on the pastry with the tip of a small knife.
Bake in the hot oven for 45 minutes. While it bakes, beat the whole egg and the yolk with the cream, then season with grated nutmeg, salt and pepper.
Take the pie out of the oven and pour the cream mixture through the chimney with a funnel. Add it a little at a time and tilt the pan between additions so the liquid spreads through the pie.
Return the pie to the oven for 10 minutes so the custard sets.
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