Tourte Lorraine (France)

An authentic recipe for traditional French Tourte Lorraine, featuring wine-marinated pork chunks in a buttery crust with a post-bake cream infusion.

Level Medium Prep 40 min Cook 50 min Servings 6 Score 4.9/10

Ready in

90 min

Makes 6 servings

Prep 40m

Cook 50m

Level Medium

About this recipe

An authentic recipe for traditional French Tourte Lorraine, featuring wine-marinated pork chunks in a buttery crust with a post-bake cream infusion.

A classic French meat pie featuring wine-marinated pork wrapped in pastry and finished with a rich cream cream liaison.

In a bowl, combine the cubed pork loin with white wine, chopped shallots, minced garlic, chopped parsley, salt, and pepper. Cover and let marinate in the refrigerator for at least 4 hours or overnight.
Preheat your oven to 400°F (200°C).
Drain the marinated pork well, discarding excess liquid.
Line a pie dish with one sheet of pastry, then add the drained meat mixture evenly inside.
Cover with the second pastry sheet, crimp the edges tightly to seal, and cut a small chimney hole in the center for steam to escape.
Brush the top pastry with the beaten egg wash.
Bake for 45-50 minutes until the crust is deeply golden and flaky.
50 min
Whisk together the egg yolks and heavy cream. Right after removing the pie from the oven, pour this cream mixture carefully down the center chimney hole, then let rest for 10 minutes before slicing.

Calories 480

Protein 24g

Carbs 32g

Fat 28g

Fiber 2g

Sugar 3g

Sodium 520mg

Serving Size 1 slice

Prep 40 min

Cook 50 min

Total 90 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An exquisite French culinary classic offering crisp, buttery pastry and a rich, savory pork filling enhanced by a velvety cream finish.

A classic French meat pie featuring wine-marinated pork wrapped in pastry and finished with a rich cream cream liaison.

Summary

An authentic recipe for traditional French Tourte Lorraine, featuring wine-marinated pork chunks in a buttery crust with a post-bake cream infusion.

Do not skip marinating the pork overnight; it ensures the meat becomes tender and absorbs the full flavor of the wine and aromatics
Make sure to drain the meat well before filling the crust so the bottom pastry doesn't become soggy
Use a small funnel when pouring the egg and cream mixture into the chimney hole to avoid spills