Lorraine meat pie à la Gabi

Ingredients for 4 servings:

• 350 g lean pork, sliced
• 350 g veal shoulder, sliced
• some oil
• 100 g crème fraîche
• 2 eggs
• 300 g flour
• 150 g butter
• 1 egg yolk
• some salt
• 1 jar white wine, dry
• 1 large onion(s), peeled, quartered
• some shallots, peeled, whole
• 2 clove(s) garlic, coarsely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

Tourte Lorraine

Mix the ingredients for the marinade together and marinate the meat slices overnight. They should be covered; add a little more wine if desired. For the pastry, sift the flour onto a work surface, add the egg yolk, softened butter, and a pinch of salt, mix with a glass of cold water to form a firm dough, and let it rest for 1 hour. Divide into 2 unequal halves and line a greased springform pan with the larger half, ensuring the pastry hangs over the edge. Remove the meat from the marinade, let it drain, and spread it over the pastry. Form the remaining pastry into a thin sheet, place it over the meat, and fold the sides over it. Beat an egg, brush it over the surface of the pie, and bake the pie in a preheated oven at 180°C for about 45 minutes. Mix together the crème fraîche, a little oil, and the second egg, pour it over the pie, and bake a little longer until the topping is set. Serve with salad. Tip: You can also use 250 g lean pork, 250 g veal and 250 g rabbit meat.