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Winegrower's tour

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Ingredients for 6 servings:

  • 300 g veal (shoulder)
  • 300 g pork (shoulder)
  • 50 g shallot(s)
  • 5 cl white wine
  • chervil
  • Parsley
  • chives
  • 30 cl cream
  • 3 egg yolks
  • salt and pepper
  • 600 g puff pastry
  • 1 egg yolk, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Cut the meat into small pieces (2×2 cm). Chop the shallots and herbs. Mix everything with the wine and pepper. Let marinate for at least 12 hours. Roll out 2/3 of the puff pastry and line a 28 cm dish with it. Salt the meat and place it on the dough. Roll out the remaining dough and place it on the torte, press both layers together firmly, and brush with a little egg yolk. Make a small hole in the center. Bake at 220 degrees Celsius for 30 minutes. Whisk the egg yolks and cream and pour it through the hole into the torte. Bake for another 20-30 minutes. Serve with a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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