Tourte lorraine

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.