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French Style Tourte (Pie) Recipe

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Ingredients

Adjust Servings:
For the Shortcrust Pastry
500 grams plain flour
250 grams butter Plain unsalted
100 ml water
2 egg yolks
10 grams salt fine salt
1 tablespoon oil peanut or sunflower oil
For the pie filling
800 grams leeks
40 grams butter
50 grams Shallots
35 grams plain flour
150 ml pure cream heavy or table cream
150 ml milk full cream milk
150 grams bacon smoked prok belly
2 whole eggs
2 teaspoons salt
1 teaspoon cayenne pepper
0.5 teaspoon nutmeg

French Style Tourte (Pie) Recipe

A great pie for thanksgiving

Features:
  • bacon
  • Dairy
  • flour

Ingredients

  • For the Shortcrust Pastry

  • For the pie filling

Directions

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French style tourte: a delicious pie with a French twist. This classic dish comes from the Picardie region in France, and is perfect for a Canadian or American Thanksgiving celebration. It is a fully encased pie, which is great for fall/autumn or winter days. It has a homemade shortcrust pastry pie casing, filled with a blend of slow cooked leeks and farmhouse bacon. The creamy filling is seasoned with cayenne pepper and nutmeg. You will need a good quality pie dish (Tourtiere) to achieve the best result.

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Steps

1
Done

GET STARTED WITH YOUR FOOD PREPARATION

Wash and peel the leeks and shallots, and finely slice. Cut your pork belly in small chunks. Measure out your flour, milk and cream.

2
Done

START BY COOKING THE LEEKS

In a cast iron dutch oven (or another pan), melt 40 grams of butter. When the butter starts to foam, add the shallots and allow to gently cooked for 2 minutes.
Add half of the Leeks, mix well, then add the second half.
When done cover the pan and leave to simmer on a very low heat for 30 minutes or until leeks are soft. You can add a little bit water if the leeks do not soften adequately during cooking.

3
Done

ADD THE FLOUR, CREAM AND MILK

Once the Leeks are cooked, sprinkle over flour and stir in.
Add the milk and cream, and continue to stir until all the ingredients are combined.
When done, season the mix with the nutmeg and cayenne pepper, then cook with a lid on low heat for a further 10 minutes.
when done, season the mix with the nutmeg, cayenne pepper and cook with a lid on low heat for a further 10 minutes.

4
Done

PREPARE THE BACON, BREAK THE EGGS AND ADD TO THE LEEKS

Cut the pork belly in small pieces and pan fry in a separate pan in a bit of oil until nice and crispy.
When done take the pan with the leeks off the heat, add the pork belly, and stir well. Stir two beaten eggs into the mixture with a wooden spoon. When done, cover and let the mix cool down until it's just warm.

5
Done

ROLL OUT YOUR DOUGH OVER THE PIE DISH, ADD THE FILLING AND COVER.

Divide the shortcrust pastry into two pieces, one part for the bottom of the pie and another one for the top.
Coat your pie dish with a small amount of butter and dust the inside of the dish with a minimum of flour.
Now roll out the first piece of dough over your pie dish, tucking in with your fingers. There should be an excess of no more than an inch or two over the edges.
When done, prick the bottom of the pie dish with a fork, then pour in the pie filling. It should reach almost the top edge of the pie dish.
ROLL OUT YOUR DOUGH OVER THE PIE DISH, ADD THE FILLING AND COVER.
Divide the shortcrust pastry into two pieces, one part for the bottom of the pie and another one for the top.
Coat your pie dish with a small amount of butter and dust the inside of the dish with a minimum of flour.
Now roll out the first piece of dough over your pie dish, tucking in with your fingers. There should be an excess of no more than an inch or two over the edges.
When done, prick the bottom of the pie dish with a fork, then pour in the pie filling. It should reach almost the top edge of the pie dish.

Make now an Egg Wash: Break one whole egg in a bowl, add a few drops of water and mix well. This will be used to glaze and seal the pie cover.

Use a pastry brush to brush the edges of the pie dish with some of the egg wash.
Roll out a second "circle" of dough on top of your pie dish to create a cover and use your fingers to pinch the bottom and top part of the dough together around the edges to create a seal.

To finish, make a small hole with a knife in the top of the pie to allow the steam to come out while the pie is cooking.
Finally, glaze the top of the pie with some of the egg wash to give it a nice golden color whilst it is baking.

6
Done

BAKE THE PIE AND SERVE

Bake the pie in an oven (middle rack) at 210 degrees celsius or 410 fahrenheit for around 30 to 40 minutes.
When fully cooked, remove the pie from the dish and bake for a further 10 minutes to crisp the base.
Wait until the pie has cooled down a bit then serve whole or in slices on a plate.

Enjoy!

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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