French pie from Lorraine

27 février 2007

415 visites

Damien A

Agrandir

Imprimer

Ingredients :

 300 g of chopped pork
 200 g of chopped veal
 75 cl of white wine
 500 g of flaky pastry
 3 cloves of garlic
 3 shallots
 1 egg yolk
 thyme, bay leaves, parsley, salt and black pepper

for the mixture 2 eggs yolk 20 cl of cream Some sliced chive

The recipe

The day before, leave to marinade in white wine the meat with the thyme, parsley, bay leaves, salt and black pepper. Leave in the fridge about 12 hours.

The D day, place the flaky pastry in a tin, sting it with a fork, and stuff with the meat. Cover with a circular piece of flaky pastry and join together with water.
Make a little hole in the center (place a small chimney to avoid the hole to close again ). Spread out the pie with egg yolk and place into the oven (190°C or 370°F) and leave for 45 minutes.
Stuff the pie by the hole with the mixture and cook again in the oven for 20 minutes.