AI-generated image
Tourte de la vallée de Munster
Marinated pork pie
Tourte vosgienne: Munster valley raised pie filled with marinated pork and veal
FrenchThe tourte of the Munster valley is the festive pie of the farms in the Vosges mountains of Alsace, served hot at Sunday lunches and village celebrations with a green salad and, for those who eat it, a slice of local Munster cheese. Minced pork and veal are marinated with white wine, onion and bread soaked in milk, then baked in a tall, round double crust. It contains pork. The wine bakes for over an hour, which drives off most of the alcohol but not all; for an alcohol-free version use 100 ml chicken stock. The common mistake is underbaking the thick filling; it must reach 71 °C right in the centre. Chef's tip: rest the pie for 15 minutes before cutting so the juices settle and the slices hold.
- Total time
- 115 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the filling
- 1 ⅛ lb minced pork
- 10 ½ oz minced veal
- 2 slices stale white breadcrusts removed
- ½ cup milk
- 1 onionfinely chopped
- 2 cloves garliccrushed
- 3 tbsp flat-leaf parsleychopped
- 1 egg
- ½ cup dry white wine
- 1 ½ tsp salt
- ¾ tsp black pepper
- 1 pinch ground nutmeg
For the pastry
- 1 eggbeaten
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Soak the 2 slices stale white bread in the ½ cup milk until soft, then squeeze out and crumble.
5 minStep 2: Mix the 1 ⅛ lb minced pork, 10 ½ oz minced veal, bread, 1 onion, 2 cloves garlic, 3 tbsp flat-leaf parsley, 1 egg, ½ cup dry white wine, 1 ½ tsp salt, ¾ tsp black pepper and 1 pinch ground nutmeg. Cover and leave in the fridge for at least 2 hours, or overnight.
10 minStep 3: Heat the oven to 400°F (350°F fan). Roll out the 14 oz ready-made shortcrust pastry and line a 24 cm springform or deep tart tin, leaving the edges overhanging. Pack in the filling and level.
10 minStep 4: Cover with the 1 sheet ready-rolled all-butter puff pastry, press the edges together and crimp. Brush with 1 egg and cut a steam hole in the middle.
5 minStep 5: Bake for 20 minutes, then lower to 350°F (325°F fan) and bake 50–55 minutes more, until deep golden and a thermometer in the centre reads at least 160°F. Rest 15 minutes before unmoulding and slicing.
75 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 27 g
- Carbs
- 34 g
- Fat
- 35 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tourte de la vallée de Munster take?
- About 115 minutes in total: 40 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek