Meat Pie from Lorraine

Indulge in the culinary heritage of Lorraine with this delectable Meat Pie recipe. Originating from the northeastern region of France, this savory delight combines a rich and flavorful meat filling with a buttery, flaky crust. Each bite is a tantalizing combination of ground beef and pork, infused with aromatic herbs and spices. The golden-brown crust adds a delightful crunch, while the tender and juicy filling satisfies the palate. Whether you’re craving a comforting family dinner or planning a special occasion, this Meat Pie from Lorraine is sure to impress. So, roll up your sleeves, gather your ingredients, and let’s embark on a culinary journey to savor the essence of French cuisine.

Serves 4

INGREDIENTS:

• 1 pound boneless pork ribs, cut into thin strips
• 1 pound boneless veal roast, diced
• Pâte brisée for a 1-crust pie
• Puff pastry for a 1-crust pie
• 4 eggs
• 1 cup milk
• 1 cup light cream

FOR THE MARINADE:

• 1 bottle Riesling or other dry white wine
• 1 onion, studded with 4 cloves
• 3 garlic cloves, minced
• 1 bay leaf
• 1 bunch parsley, chopped
• 2 shallots, minced
• 1 teaspoon salt
• Pepper

INSTRUCTIONS:

1. In a bowl, pour half of the wine and add all the other marinade ingredients. Toss the meats in it, adding wine to cover. Place them in plastic bags, seal, and refrigerate for 6 hours.
2. Take the pâte brisée from the refrigerator.
3. Preheat the oven to 400°F. Roll out the pâte brisée and fit it into a deep tart mold, leaving a border overhanging. Remove the meat from the marinade and place it over the pie dough. Season with salt and pepper.
4. Roll out the puff pastry and cut a circle larger than the mold. Gently lay it over the meat. Seal the two pastries by moistening the edges and crimping them tightly with your fingers. In the center, cut a small hole. Use a knife to create a crosshatch pattern or a design of your choice on the pastry.
5. Beat the yolk of one egg with a little water. Using a pastry brush, paint the top crust with the beaten egg yolk. Place the tourte in the oven for 25 minutes.
6. Meanwhile, prepare the migaine (quiche filling, in Lorraine). In a bowl, mix 3 eggs, milk, cream, and a little salt.
7. Remove the tourte from the oven and lower the oven temperature to 375°F. Pour the migaine into the tourte through a funnel inserted in the hole. Put it back in the oven for another 25-30 minutes, or until cooked through.
8. Serve the meat pie hot or cold.

As you savor each mouthwatering bite of the Meat Pie from Lorraine, you’ll be transported to the charming countryside of France. The harmonious blend of flavors and the delicate balance of textures make this dish a true delight for meat lovers and French cuisine enthusiasts alike. Whether enjoyed as a main course or as a centerpiece for a festive gathering, this Meat Pie is a testament to the culinary heritage of Lorraine. So, gather your loved ones, pour a glass of your favorite wine, and relish in the warmth and tradition that this dish brings.

Enjoy this flavorful and comforting Meat Pie from Lorraine as a main course or as the centerpiece of a memorable meal. Whether served hot or cold, it is sure to impress your guests with its rich taste and flaky pastry. Bon appétit!