The pie is an essential dish of French gastronomy. If you want to get started in its realization, we suggest our delicious Alsatian pâté en croute recipe. There is nothing better than a homemade pie and this Alsatian recipe will not make you say otherwise.
- 500g shortcrust pastry
- 500g veal shoulder
- 500g pork loin
- 2 egg yolks
- 1 bay leaf
- 4 cloves
- 3 onions
- 1 bunch of parsley
- 75 cl of Riesling
- 1 packet of instant jelly
- salt pepper
- Preparation 45 mins
- Cooking 1 hour
- Rest 1 day
- 1. Cut the veal shoulder and the pork loin into thin strips. Peel the onion and stick the cloves in it. Arrange over the meat. Add the bay leaf, salt, and pepper. Sprinkle with the Riesling. Cover the bowl and place it in the fridge. Leave to marinate for 24 hours.
- 2. The next day, preheat your oven to 210°C. Place baking paper in your terrine dish. Book.
- 3. Roll out the shortcrust pastry to form a rectangle of 40 cm by 30 cm. Place the dough in the terrine dish, letting the dough overflow on the sides.
- 4. Remove the onion from the marinade. Drain the meat and place it in a clean bowl. Peel and finely chop the remaining 2 onions. Mix them with the chopped parsley.
- 5. In the terrine, alternate a layer of meat, then a layer of onion/parsley. Roll out the remaining shortcrust pastry to form a rectangle to cover the terrine. Spread the dough over the meat. Brush with beaten egg yolk then fold the pastry over it. Weld the pasta together well. Pierce the dough twice on top. Pour a little marinade through the chimneys.
- 6. Bake the pie for 1 hour until the pastry is golden brown. Take the terrine out of the oven. Prepare the instant jelly according to the instructions on the packet. Pour the jelly through the chimneys. Leave to cool for an hour before unmolding and enjoying.
According to your wishes, you can replace the Riesling with another white wine from Alsace and a little Cognac. For a crunchy touch, it is also possible to add a handful of shelled and unsalted pistachios to the preparation.