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Tourte À LA Lorraine

A savory pie filled with diced pork and veal, seasoned with wine, herbs, and spices, topped with puff pastry.

From the Wikibooks Cookbook · 19 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tourte À LA Lorraine

1 tourte
Oven400°F (200°C)
Time45 minutes

Ingredients

Directions

Prepare the filling

  1. Combine the diced pork, diced veal, Riesling wine, salt, pepper, 4-spice powder, chopped shallots, minced garlic, onion, chopped parsley, bay leaves, thyme sprigs, and cloves.

  2. Marinate the mixture for 48 hours.

Assemble the pie

  1. Preheat the oven to 400 °F (200 °C).

  2. Press the pie dough into a buttered and floured pie dish or cake pan lined with parchment paper.

  3. Spread the marinated meat mixture onto the pie dough, leaving a narrow border around the edge.

  4. Cover the meat with the puff pastry, moistening the edges with a little water to seal.

  5. Brush the pastry surface with egg yolk and create a small chimney in the center using a cardboard tube covered with foil; decorate the pastry with a small knife.

Bake and finish

  1. Bake the pie in the preheated oven for 45 minutes.

  2. While the pie bakes, beat the whole egg and egg yolk with the heavy cream; season with grated nutmeg, salt, and pepper.

  3. Remove the pie from the oven and, using a funnel, pour the cream mixture through the chimney, adding a little at a time and tilting the pan to distribute the liquid.

  4. Return the pie to the oven for an additional 10 minutes.

Nutrition, whole recipe (rough)

476Calories
36 gProtein
26 gFat
18 gCarbs

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Pork100g cooked242
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Nutmeg1 tsp ground (2.2g)12
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Pastrynot in our table0
Pienot in our table0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Shallot + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork
Provides the main meaty body and richness of the filling.
Veal
Adds tender texture and a delicate flavor to the meat filling.
Riesling wine
Acidity and aromatic flavor that help tenderize the marinated meat.
Heavy cream
Adds fat and moisture, creating a rich, smooth custard that sets in the pie.
Whole egg and egg yolk
Bind the cream and set into a custard when baked, giving structure and richness.

The step that matters

Pouring the cream mixture through the chimney. Adding the custard slowly and tilting the pan spreads the liquid through the pie so it sets evenly rather than pooling or leaking out of the crust.

Swap the clove

How well each one fits the dish's main ingredients (pork, veal, wine, shallot, onion, garlic, thyme):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against pork, veal, wine, shallot, onion, garlic, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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