Recette : la tourte lorraine - Les carnets de Julie

THE RECIPE BELOW 👇 Julie's Notebooks - Recipe: Lorraine Pie, from the Metz region of Moselle Ingredients for 10 people: 500g puff pastry (homemade if possible) 400g pork loin 200g veal shoulder or rump roast 40cl dry white wine 3 cloves of garlic 2 shallots 1 carrot 2 eggs 1/2 leek a few celery stalks thyme parsley 1 bay leaf 1 onion studded with a clove 1 level tsp salt pepper 10-15cl heavy cream optionally, lovage sprigs Preparation: Prepare the filling: Mince the pork loin and cut it into very small cubes. Place all the meat in a bowl and pour over the wine. Add the shallots, carrots, and leek, all finely chopped, the peeled and halved garlic cloves, and the whole onion studded with the clove. Add the herbs. Cover and let marinate overnight in the refrigerator. Prepare the puff pastry: Divide it into two blocks, one slightly smaller than the other, and chill. Preheat the oven to 180°C (350°F). Roll out the larger block of puff pastry so that it slightly overhangs your tart pan. Trim the excess pastry. Drain the filling in a colander and then pat it dry with a clean kitchen towel. Season with salt and pepper. Spread it over the pastry. Fold the pastry over the filling. Using a pastry brush, lightly moisten the edges of the pastry so the other layer will adhere. Roll out the second piece of dough, cut it to the diameter of the tart pan, and make a vent in the center (a hole about 1 cm in diameter), using a piping bag or similar tool. Place it on top of the tart. Lightly fold over the edges to create a neat finish. Cut a circle of dough from the leftover pieces, about 5 cm in diameter, and make a hole in the center, matching the one in the tart. Place the circle around the vent to reinforce and decorate it. Finally, cut out three leaves from the leftover dough and decorate the tart. Score arcs on top of the tart. Brush with an egg yolk lightly diluted with water. Bake for 1 hour. Beat the remaining egg with the cream and pour this mixture through the vent. Continue baking for 15 minutes. Serve warm or at room temperature with a green salad. Julie's Tips: For the puff pastry, Romaine uses 250 grams of type 45 flour, 125 ml of water, 5 g of salt, and 180 g of butter. Don't pack the filling too tightly so the egg mixture can soak in during baking. Romaine lightly flours the filling before placing the second disc of pastry on top to prevent sticking. Note: "Migaine" is a word used for a mixture of milk or cream and eggs. It's a local term (eastern France). Find us at: http://www.france3.fr/emissions/les-c...   / les.carnets.de.julie   Every Saturday at 5 p.m. on France 3. Discovering a region, exploring its history through a traditional, local recipe to better understand its unique characteristics and treasures—this is the adventure Julie Andrieu shares with us as she travels the roads of France.