Tourte à la Lorraine

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Tourte à la Lorraine is an elaborate meat pie with a pâte brisée (pie dough) base and a puff pastry top which is baked. Ten minutes before the end of the baking period, a savoury egg-and-cream custard is poured through a hole in the pie crust and returned to the oven to set.

Cuisine: France · categories: Baked recipes; French recipes; Main course recipes; Medium Difficulty recipes; Recipes; Recipes for pastries; Recipes for pot pie; Recipes using butter; Recipes using egg; Recipes using heavy cream; Recipes using pie dough; Recipes using puff pastry; Recipes without cooking time; Recipes without servings

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