Tourte de Pore

A simple pie made with minced pork and fresh herbs, Tourte de Pore (tobrt d’pohr) may be served with a mixed salad. Serve hot or cold.

12 oz. Puff Pastry

1 egg yolk, lightly beaten

2 lb. lean pork, minced

2 fl. oz. brandy

1 tablespoon butter

1 tablespoons vegetable oil

2 shallots, finely chopped

1 garlic clove, crushed

1 tablespoon finely chopped fresh sage

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh chervil

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon cornflour dissolved in 1 tablespoon water

First, prepare the filling. Place the pork in a large shallow dish. Pour over the brandy and set aside to marinate for 1 hour.

Meanwhile, in a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the shallots and garlic and fry, stirring occasionally, for 3 to 4 minutes or until the shallots are soft and translucent but not brown.

Transfer the pork and brandy to the pan and fry, stirring frequently, for 6 to 8 minutes or until the pork is lightly browned all over. Add the sage, parsley, chervil, salt and pepper. Cook, stirring occasionally, for a further 15 minutes.

Remove the pan from the heat and, using a wooden spoon, stir in the corn-flour mixture. Set aside.

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

Divide the dough in half. On a lightly floured board, roll out one-half of the dough into a circle large enough to line a 9-inch pie plate. Lift the dough on to the plate and press it gently into the bottom and sides of the plate. Using a sharp knife, trim off any excess dough. Spoon the filling on to the dough, doming it up in the centre. Moisten the edges de is very easy-looks of the dough with a little water.

Roll out the remaining dough in the same way and lift it on to the filling. Using a sharp knife, trim the edges of the two circles of dough and reserve the trimmings. Using your thumb and forefinger, crimp the edges together to seal them. Cut a fairly large cross in the middle of the dough. Roll out the trimmings and make decorative shapes. Gently press the shapes on to the top of the dough. Using a pastry brush, brush the top of the dough with the beaten egg yolk.

Place the plate in the oven and bake for 5 minutes. Reduce the heat to mod-erate 350°F (Gas Mark 4, 180°C) and continue baking for a further 30 minutes or until the pastry is a deep golden brown.

Remove the plate from the oven and serve at once, if you are serving the pie hot.

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