Minced Meat Pie from Lorraine, France

Preparation: 30 minutes
Marinating: Overnight
Cooking: About 40 minutes

Ingredients

• 500 g boneless pork loin
• 1 garlic clove
• 1 shallot
• 1 tablespoon chopped parsley
• 1 bay leaf
• 1 sprig thyme
• 250 ml dry white wine
• 500 g puff pastry
• 1 egg, beaten
• Salt and pepper

Preparation

The day before

1. Cut the pork loin into small cubes.
2. Combine the pork with the chopped garlic, shallot, parsley, bay leaf and thyme. Season with salt and pepper.
3. Add the white wine and mix gently.
4. Cover and refrigerate overnight.

The next day

1. Preheat the oven to 210°C.
2. Roll out half the puff pastry into a rectangle approximately 40 × 20 cm. Brush it with beaten egg.
3. Drain the marinated pork and place it along the center of the pastry, leaving a 5–6 cm border. Fold the pastry edges over the meat.
4. Transfer the pie to a baking sheet.
5. Roll out the remaining pastry to form a lid of the same size. Place it over the filling and seal the edges thoroughly.
6. Cut two small steam vents in the top. Brush with beaten egg and lightly score the surface with a knife to decorate it.
7. Bake for about 40 minutes, until the pastry is puffed and golden and the pork is fully cooked.

Serving

Serve the pie hot, warm or cold. It can be offered as a starter or as a main course accompanied by a green salad.