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PORK ROAST - PUFF PASTRY - Lorraine Pie
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| WSJ Lorraine Pie Serves: 6 Ingredients | |
| ½ pound | veal loin |
| ½ pound | pork shoulder |
| 4 | shallots, finely chopped |
| 4 cloves | garlic, finely chopped |
| Leaves from 2 sprigs thyme, 1 sprig rosemary and 1 bunch tarragon | |
| 1 cup | Gewürztraminer wine |
| Salt | |
| black pepper | |
| 1 package | frozen puff pastry,, (450-500 grams), thawed |
| 1 | egg, beaten |
| 1 cup | grated cheese, a mix of Comté and Parmigiano Reggiano |
What to Do
1. Marinate veal and pork: Cut meat into ½-inch-wide strips. Marinate meat with shallots, garlic, herbs and wine. Season with salt and pepper, cover with plastic wrap and chill in refrigerator 12 hours.
2. Assemble and cook: Heat oven to 350 degrees. Drain liquid from chilled meat. Divide dough in half and roll out two 11-inch squares. Using a plate or pan as a guide, cut out two 10-inch rounds. Line a 9-inch round pie pan with a sheet of baking paper and lay one circle of dough on top, gently pressing dough into sides of pan. Spread drained meat with shallots, garlic and herbs over dough. Glaze edges of dough with beaten egg. Cover with second pastry circle. Seal crust by pinching edges. Glaze edges again and roll inward so they are well sealed. Crisscross top of pie lightly with the tip of a knife and glaze with more egg. Bake 1 hour. While pie is still warm, sprinkle with cheese.
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