Tourte à la Lorraine

1. Cut the pork and veal into small 1 cm cubes and place in a bowl. Finely chop the shallots, onion, garlic and parsley, add to the meat with the riesling and a good pinch of salt and pepper, cover, and marinate in the refrigerator for at least 4 hours or overnight so the flavours penetrate.
2. Preheat the oven to 190 C. Roll out one pastry sheet and use it to line a buttered 22 cm pie dish, letting the edges overhang slightly to seal later.
3. Lift the marinated meat from the liquid with a slotted spoon, discarding most of the marinade, and spread it evenly over the pastry base.
4. Roll out the second pastry sheet and lay it over the filling. Press and crimp the edges to seal, trim the excess, and cut a small steam hole or 1 cm chimney in the centre of the lid. Brush the top with the beaten egg yolk for a golden glaze.
5. Bake for 30 minutes, then beat the cream, whole eggs and nutmeg together with a little salt and pepper to make the royale and carefully pour it through the central hole using a small funnel so it settles around the meat.
6. Return to the oven and bake a further 25 to 30 minutes until the pastry is deep golden, the custard is set, and the centre of the pork and veal filling reaches at least 71 C (160 F) on a probe thermometer with no pink remaining.
7. Rest the tourte for 10 minutes before slicing, then serve warm with a crisp green salad.

You'll use: Oven · Steamer