Entree: France – Alsace – Tourte de la Vallée (Rustic Alsatian savory meat pie of mixed pork and veal enclosed in a buttery pastry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 2 1/4 cups (280 g) all-purpose flour
- 1 cup (225 g) unsalted butter, chilled and cubed
- 1 tsp (6 g) salt for pastry
- 6-8 tbsp (90-120 ml) ice water
- 1 lb (454 g) pork shoulder, ground
- 8 oz (225 g) veal, ground
- 6 oz (170 g) bacon lardons, diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) dry white wine (Riesling preferred)
- 1/4 cup (60 ml) heavy cream
- 2 large eggs, approx. 3.5 oz (100 g) total, beaten and mixed into filling
- 1 large egg, beaten, approx. 1.8 oz (50 g), for egg wash
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) ground white pepper
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (15 ml) Dijon mustard (optional, for smear on pastry)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pastry: cut the cold butter into the flour and 1 tsp (5 ml) salt until the mixture resembles coarse crumbs, then add ice water 1 tbsp (15 ml) at a time until dough just comes together; divide into two disks, wrap, and chill 30 minutes.
2. Cook the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat, add bacon and cook until fat renders; add onion and garlic and sweat until soft.
3. Add meats: increase heat, add ground pork and veal, brown, breaking up lumps until no pink remains.
4. Deglaze and season: pour in white wine, simmer until reduced by half, stir in cream, beaten eggs, parsley, thyme, pepper, and salt; adjust seasoning and let cool completely.
5. Assemble the tourte: roll one pastry disk to line a 9-inch (23 cm) deep-dish pie pan, leaving an overhang; spread a thin layer of Dijon mustard if using, add the cooled meat filling, level it, then roll the second disk and place as a top; trim and crimp edges to seal.
6. Finish and bake: brush the top with the beaten egg wash, cut a few vents in the top, and bake in a preheated 375°F (190°C) oven for 45–55 minutes until golden and filling is set; let rest 15 minutes before slicing and serving.

1. Make the pastry: cut the cold butter into the flour and 1 tsp salt until the mixture resembles coarse crumbs, then add ice water 1 tbsp at a time until dough just comes together; divide into two disks, wrap, and chill 30 minutes.
2. Cook the filling: heat 1 tbsp oil in a skillet over medium heat, add bacon and cook until fat renders; add onion and garlic and sweat until soft.
3. Add meats: increase heat, add ground pork and veal, brown, breaking up lumps until no pink remains.
4. Deglaze and season: pour in white wine, simmer until reduced by half, stir in cream, beaten eggs, parsley, thyme, pepper, and salt; adjust seasoning and let cool completely.
5. Assemble the tourte: roll one pastry disk to line a 9-inch (23 cm) deep-dish pie pan, leaving an overhang; spread a thin layer of Dijon mustard if using, add the cooled meat filling, level it, then roll the second disk and place as a top; trim and crimp edges to seal.
6. Finish and bake: brush the top with the beaten egg wash, cut a few vents in the top, and bake in a preheated 375°F (190°C) oven for 45–55 minutes until golden and filling is set; let rest 15 minutes before slicing and serving.