French Bistro Cooking: Easy Classic French Cuisine Recipes to Make at Home by Spencer Sarah

Author:Spencer, Sarah
Language: eng
Format: epub
Publisher: The Cookbook Publisher
Published: 2016-02-16T00:00:00+00:00

Tourte Lorraine (Lorraine Pie)

Cook Time: 1 hour 20 minutes

Prep Time: 15 minutes plus marinating time

Serves: 6

Ingredients:

½ pound veal, sliced thin

½ pound smoked ham, sliced into strips

2 cups dry white wine

1 sprig rosemary

4 cloves garlic

2 sheets puff pastry

2 cups red potatoes, finely chopped

1 cup mushrooms, sliced

2 eggs, lightly beaten

½ cup goat cheese

2 cups crème fraiche

Directions:

Place the veal and ham slices in a together bowl, with the rosemary and garlic cloves. Add the white wine, cover, and let marinate for 12-24 hours.

Preheat the oven to 350°F.

Cut out circles from the two sheets of puff pastry to fit into a deep pie dish or spring form pan. In one of the sheets of the puff pastry, cut a 1-2 inch hole in the center.

Place the puff pastry without the hole in the bottom of the deep dish pie pan.

Place the marinated meat, potatoes and mushrooms into the pan.

Cover with the puff pastry with a hole in the center.

Place in the oven and bake for 45 minutes.

Combine the eggs, goat cheese, and crème fraiche. Mix until creamy.

Remove the pie from the oven and pour the egg mixture into the center hole of the top crust.

Place the pie back into the oven and bake for an additional 35 minutes, or until set.

Serve warm.

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