Tourte à la Viande




Add a little oil to a alrge pan and fry the veal and pork until well browned all over.

Turn into a bowl, then season well with salt and pepper before adding the bay leaf, cloves and allspice.

Pour over enough white wine to cover the meat, then refrigerate overnight. The following day, drain the meat.

Then roll out enough puff pastry to cover a deep pie dish. Add the meat on top along with the parsley. Fold the free ends of the pastry over the top of the meat.

Roll out the remaining pastry, use a little of the egg wash to dampen the edges of the pastry folded over the meat, then add the lid and crimp to seal.

Cut a cross in the center of the pastry lid allow the cream to scape (and so you can fill the pie later).

Then transfer to a previously pre-heated oven at 180°C and bake for 20 minutes.

Then whisk together the egg and double cream (we added this directly before clossing the pie).

Season to taste with salt and pepper, then pour into the hole in the pie (like you can see on the picture we poured everything inside the pie before baking so no hole).

Return the pie to the oven and bake for a further 20 to 30 minutes or until cooked through and golden brown.

Serve hot with a green salad.