118min 4 ppl
Berrichonne Meat and Mushroom Tourte
121 minutes
4 people
Hardover 60 min or 12+ steps
121 min · 11 steps
Hard: over 60 min or 12+ steps
810 kcalper person
Protein 48g
Carbs 42g
Fats 46g
About this dish
A double-crust pastry from France's Berry region layering slow-cooked pork shoulder, veal and wild mushrooms in a wine-reduced filling, finished with a silky egg-and-cream liaison poured through the crust just before the final bake.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- Mixed mushroomsporcini, cremini, or chanterelle, roughly chopped300 g
- Onionfinely diced1 medium
- Garlic clovesminced3 cloves
- Flat-leaf parsleyfinely chopped2 tbsp
- Fresh thyme leaves1 tsp
Meat & Poultry
- Pork shouldercut into 1 cm dice500 g
- Veal mince250 g
Dairy & Eggs
- Unsalted butter2 tbsp
- Eggsdivided — 1 for the liaison, 1 for the egg wash2
- Double cream80 ml
Tins & Jars
- Chicken or veal stock100 ml
Dried Goods
- All-butter rough puff pastrystore-bought or homemade, divided into two portions500 g
- Plain flourfor dusting1 tbsp
Spices & Seasonings
- Bay leaf1 leaf
- Ground nutmeg¼ tsp
- Fine sea salt1 tsp
- Black pepperfreshly ground½ tsp
Oils & Condiments
- Dry white winesuch as Sauvignon de Touraine150 ml
- Neutral oil1 tbsp
Utensils
- Heavy-based skillet or Dutch oven
- 22cm deep-dish pie tin
- Rolling pin
- Meat thermometer
- Mixing bowl
- Pastry brush
Method
1
Cut the pork shoulder into 1cm dice and season with salt and pepper. Finely dice the onion, mince the garlic, and roughly chop the mushrooms. Beat one egg with the double cream in a small bowl for the liaison, and beat the remaining egg with 1 tablespoon of water for the egg wash.
Approx. 15 minutes
2
Heat the oil in a heavy-based skillet or Dutch oven over high heat until smoking, then sear the pork in a single layer, turning once, until deeply browned on at least two sides, 6–8 minutes total. Remove to a plate.
Approx. 7 minutes
3
Reduce the heat to medium, add the butter, then cook the onion in the same pan, stirring occasionally, until softened and translucent, about 5 minutes.
Approx. 5 minutes
4
Add the garlic and mushrooms and cook, stirring occasionally, until all the mushroom liquid has evaporated and the mixture is lightly golden, 8–10 minutes.
Approx. 9 minutes
5
Add the veal mince and cook, breaking it up with a spoon, until no pink remains, about 5 minutes.
Approx. 5 minutes
6
Return the seared pork to the pan, pour in the white wine, and cook, scraping up the browned bits, until reduced by half, about 4 minutes.
Approx. 4 minutes
7
Add the stock, thyme, bay leaf and nutmeg. Simmer uncovered, stirring occasionally, until the liquid is almost completely absorbed and the mixture is moist but not wet, about 15 minutes.
Approx. 15 minutes
8
Remove the bay leaf, stir in the parsley, and check the seasoning. Spread the filling on a large plate and leave, uncovered, to cool completely to room temperature — about 45 minutes — before assembling the tourte.
Approx. 3 minutes
9
Preheat the oven to 200°C (fan 180°C). Roll one pastry portion into a 26cm round and use it to line a 22cm deep-dish pie tin, leaving a 2cm overhang. Spoon in the cooled filling. Roll the second pastry portion into a 24cm round, lay it over the filling, then crimp the edges firmly and trim the excess.
Approx. 15 minutes
10
Brush the lid with egg wash, cut a 2cm steam vent in the centre, and insert a small foil chimney to keep it open. Bake until the pastry is deep golden brown, about 35 minutes.
Approx. 35 minutes
11
Remove the tourte from the oven and carefully pour the egg-and-cream liaison through the chimney until absorbed. Return to the oven and bake until the liaison is just set and a meat thermometer inserted through the vent into the centre of the filling reads at least 72°C, a further 8 minutes. Rest for 10 minutes before slicing and serving.
Approx. 8 minutes
