ReceptnaptárTourte auvergnate (Auvergne pork and cabbage pie)
A hearty pie from the highlands of central France, where cabbage and pork are the staples of the winter kitchen. Between the two layers of pastry the filling cooks in its own juices, so it stays moist.
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Ingredients
Method
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- Soften the onion in the butter for 5 minutes, add the cabbage, season with salt and cook covered for 10-12 minutes, until tender. Boil off the liquid uncovered, then leave to cool.
- Heat the oven to 200 °C (180 °C fan).
- Mix the minced meat with the cabbage, one egg, the parsley, 1 tsp salt and plenty of pepper.
- Line a 24-26 cm tart tin with one of the pastry sheets, together with its baking paper, fill with the meat mixture and smooth the top.
- Cover with the other pastry sheet, pinch the edges together, cut a small hole in the middle for the steam and brush the top with the beaten egg.
- Put the tin on the very lowest oven shelf and bake for 45-50 minutes, until the top is golden brown and the centre of the filling reaches 75 °C. Rest for 10 minutes, then slice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The braised cabbage must be dry and cold, otherwise the filling turns soggy and starts to cook the raw meat.
- Baking on the lowest shelf cooks the bottom pastry through, so it does not stay raw.
- Fry a small test patty of the filling in a pan to adjust the seasoning before you seal the pie.
- Serve it with a green salad, because the vinegary dressing balances the richness of the pastry and the meat.
Frequently asked questions
Can it be made with puff pastry?
Yes, in Auvergne it is often made that way. The baking time is the same, but at 200 °C (180 °C fan) watch closely throughout so that the top does not brown too quickly.
Can it be frozen?
Yes, after baking, cooled and wrapped by the slice, it keeps for 2 months. After thawing, reheat it in an oven at 170 °C (150 °C fan).
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