Tourte Alsacienne (Alsatian Pork and Beef Pie)
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Ingredients
- 350 g pork shoulder, diced
- 350 g beef braising steak
- 2 onion, finely sliced
- 2 garlic cloves
- 200 ml dry white wine
- 2 ready-rolled shortcrust pastry
- 1 egg, beaten
- 15 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 1525 kcal
- Protein
- 53 g
- Carbohydrate
- 121.8 g
- of which sugars
- 8.4 g
- Fat
- 85.8 g
- of which saturates
- 37.6 g
- Fibre
- 6.3 g
- Salt
- 2.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pork, beef, onions and garlic into a bowl with the white wine, cover and marinate in the fridge for at least 1 hour.
- 2
Heat the oven to 190C (170C fan, gas 5).
- 3
Drain the meat, reserving the marinade, and stir through the parsley, seasoning well.
- 4
Line a 23cm pie dish with one sheet of the shortcrust pastry and spoon in the meat mixture, then pour over half the reserved marinade.
- 5
Top with the second sheet of pastry, trimming and crimping the edges to seal, and brush with the beaten egg.
- 6
Cut a small slit in the top and bake for 55-60 minutes until the pastry is golden and the meat is cooked through with no pink remaining.
- 7
Rest for 10 minutes before slicing.
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