Tourte à la Viande is a rustic double-crust pie found across French home cooking, filled with a savoury mix of seasoned ground meat encased in golden, flaky pastry. It’s the kind of dish that fills the kitchen with warmth and is just as good reheated the next day.
Ingredients
- 2 sheets shortcrust or puff pastry
- 400 g mixed ground pork and beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp mixed spice (cinnamon, clove, nutmeg)
- 1 egg, beaten (for glazing)
- Salt and pepper, to taste
Instructions
- Cook the onion and garlic in a little oil until soft.
- Add the ground meat and spices, and cook through, breaking up any lumps. Season well and let cool slightly.
- Line a pie dish with one sheet of pastry, add the meat filling, and cover with the second sheet, sealing the edges.
- Brush with beaten egg and cut a small vent in the top.
- Bake at 200°C (400°F) for 35-40 minutes until deeply golden.
Serve warm with a simple green salad or pickles on the side.
