Pork and Veal Pie

By corlear

Tourte Bourguignonne

This pie is served all over northern Burgundy on feast days, and is delicious for a picnic. Serve with a watercress salad and gherkins.

Ingredients

• 8 1/2 oz pork, cut into 2 in pieces
• 8 1/2 oz veal, cut into 2 in pieces
• 2 whole onions
• 1 garlic clove, crushed
• 4 sprigs of fresh thyme
• 1 tbsp marc
• 10 fl oz white wine
• 14 oz oz puff pastry, thawed if frozen
• small bunch of fresh parsley
• 1 egg yolk, lightly beaten
• packet good-quality aspic (optional)
• salt
• freshly ground black pepper

Details

Servings 4

Preparation

Step 1

The day before place the pork, veal, whole onions. garlic, thyme, marc and seasoning in a large nonmetallic bowl. Add the wine, cover and chill overnight, stirring occasionafv.

Preheat the oven to 180C / 350°F / gas mark 4.

Roll out the puff pastry on a lightly-floured surface until it is 4 in thick. Cut out a round or oval large enough to line the bottom and sides of a deep 8 in pie dish. Roll out the remaining pastry to make a round or oval big enough to cover the pie dish and set aside.

Drain the meat from the marinade and reserve one onion. Discard the remaining onion and the thyme (keep the liquid if you intend to serve the pie cold). Pat the meat dry.

Finely chop half the meat with the onion and the parsley, then alternate layers of meat with minced meat in the pie dish, starting with the minced meat.

Brush the edges of the pastry with beaten egg yolk, then add the pastry lid and press tjether to seal. Make a hole in the centre of the pie and insert a pie funnel made of baking paper or kitchen foil. Glaze the surface of the pie with the remaining beaten egg yok. Bake for 45 minutes until golden brown.

You can either serve the pie hot or leave it to cool. To eat it cold, boil the reserved marinade until reduced by half. While the liquid is still hot stir in the aspic, mixing well. Strain this mixture through a fine sieve, then pour the liquid through the pie funnel, while the pie is still hot. Leave the pie to cool on a wire rack. When cool. refrigerate overnight or for at least 12 hours. The aspic will bind the meat together.