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Lorraine Meat Pie (Tourte Lorraine): photo of the dish
Illustrative photo: Marianne Casamance — CC BY-SA 4.0, Wikimedia Commons
Meat

Lorraine Meat Pie (Tourte Lorraine)

Pork and veal marinated in white wine in puff pastry, with a creamy filling.

  • 1 h 30
  • 8 servings
  • Medium
  • Pricier
  • Lorraine

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

473 kcal per serving

Protein
22.7 g
Carbohydrates
25.8 g
of which sugars
2.2 g
Fat
28.6 g
of which saturated fat
12.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Marinate the meats, cut into strips, overnight with the wine, shallots and parsley.
  2. Fill one pastry sheet with the drained meats, cover with the second and cut a small vent hole in the center.
  3. Bake for 45 min at 190°C.
  4. Pour the cream and beaten eggs in through the hole and bake for another 15 min.

More ideas

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Original Ecomely recipe.