Entree: France – Lorraine – Tourte Lorraine (Rustic savory Lorraine-style pork and bacon pie baked in a shortcrust pastry)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 2 (9-inch) pie crusts (2 × 23 cm)
- 8 oz (225 g) smoked bacon, cut into lardons
- 1 lb (450 g) ground pork
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 3 large eggs (approx. 150 g total)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C). Roll out one pie crust into a 9-inch (23 cm) tart or pie pan, trim and chill while you prepare the filling.
2. In a skillet over medium heat, cook the bacon lardons until crisp, about 6–8 minutes. Transfer to a plate lined with paper towels and reserve 1 tbsp (15 ml) of bacon fat in the pan.
3. Add butter to the pan with bacon fat and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook 1 minute more.
4. Add the ground pork to the skillet and brown, breaking up with a spoon, until no longer pink, about 6–8 minutes. Stir in the flour and cook 1 minute to remove raw flour taste.
5. Return the bacon to the pan, stir in Dijon mustard, chopped parsley, salt, pepper, and nutmeg. Remove from heat and let cool slightly.
6. In a bowl, whisk together the eggs, heavy cream, and milk until smooth. Adjust seasoning if needed.
7. Spoon the meat mixture into the chilled crust, spreading evenly. Pour the egg-cream mixture over the filling, leaving about 1/4 inch (6 mm) at the top for sealing.
8. Top with the second pie crust, crimp and seal the edges, and trim excess. Cut several vents in the top crust. Brush lightly with a little beaten egg or milk if desired.
9. Bake in the preheated oven for 40–50 minutes, until the crust is golden and the filling is set (a knife inserted should come out clean). If the crust browns too quickly, tent with foil.
10. Let rest 10–15 minutes before slicing. Serve warm or at room temperature.