Photograph of the finished Tourte lorraine

France · Bánh nhân thịt kem trứng Tourte lorraine

Tourte lorraine

1 hr 40 min Hands-on time + 12 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Puff pastry Puff pastry 1.4 lb
  • Photograph of Pork Pork 12.7 oz
  • Photograph of Veal Veal 8.5 oz
  • Photograph of White wine White wine 1 cups
  • Photograph of Fresh cream Fresh cream 1 ⅓ cups
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Shallots Shallots 1.6
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Cut the pork and veal into strips and marinate them with white wine, red onion, parsley, and pepper for 12 hours.
  2. 2 Drain the meat and arrange it on the puff pastry, leaving a 2 cm border.
  3. 3 Cover with the dough, press the edges together, and make a 3 cm circular hole in the center of the pastry.
  4. 4 Bake at 200 degrees for 25 minutes, then lower the temperature to 180 degrees for another 20 minutes.
  5. 5 Beat the eggs with the cream and pour it through the hole in the center when the cake is almost done, then bake for another 15 minutes — pouring it too early will overcook the custard and cause it to separate.

With an appliance

  • Air fryer 1 hr

    Replace steps 4-5: spray oil into the mold, run the oven at 215 degrees for 16 minutes, then rotate the mold, lower the temperature to 195 degrees for 13 minutes; pour in the egg cream and cook for another 10 minutes. This variation is faster than the oven (about 20 minutes) but requires a smaller mold so the filling has time to cook through.

Start cooking