Cooking, Main Dishes

French Meat Pie

1/2 pound pork shoulder cut into 1/2 inch wide strips
4 shallots finely chopped
4 cloves garlic finely chopped
Leaves from 2 sprigs thyme, 1 sprig rosemary, and 1 bunch tarragon
1 cup Gewurztraminer wine
Salt and black pepper
1 package frozen puff pastry thawed
1 egg beaten
1 cup Italian grated cheese

1. Marinate veal and pork with shallots, garlic, herbs, salt, peppers, and wine. Cover with plastic wrap and chill in refrigerator over night.

Lorraine Pie marinate veal and pork

2. Heat oven to 350ᵒ F. Drain liquid from chilled meat.

3. Line a 9-inch round pie pan with a sheet of baking paper and lay one circle of dough on top, gently pressing dough into sides of pan.

4. Spread drained meat with shallots, garlic and herbs over dough. Glaze edges of dough with beaten egg.

Lorraine Pie drained meat with shallots, garlic and herbs

5. Cover with second pastry circle. Seal crust by pinching edges. Glaze edges again with beaten egg, and roll inward so they are well sealed.

6. Crisscross top of pie lightly with the tip of a knife and glaze with more egg.

Lorraine Pie before baking 2

7. Bake 1 hour. While pie is still warm, sprinkle with cheese.

Lorraine Pie Final1

Lorraine Pie Final2

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