For 6 people
Ingredients
Filling
- 1½ lb lean pork, minced
- 1 slice white bread, dipped in milk
- 1 small onion, chopped
- 1 clove garlic, crushed
- ½ tsp salt
- A pinch of ground pepper and nutmeg
- 1 egg
- 1 egg yolk
- 1 tsp butter, for greasing the dish
Pastry
- 1½ cups all-purpose flour
- ¼ cup butter
- ¼ cup shortening
- ½ cup cold water
Preparation
- Place the minced pork in a bowl. Break the bread into small pieces and add, along with the onion, garlic, seasoning and whole egg. Mix well and set aside while preparing the pastry.
- Place the flour in a large bowl, add the butter and shortening, and blend for one minute (no longer) using a pastry blender. Gradually add the cold water until the dough holds its shape.
- Turn the dough out onto a floured surface, roll out half and line a greased 9-inch tart dish.
- Pour in the meat filling. Roll out the remaining pastry and place on top; flute the edges by pinching the two halves together tightly.
- Brush with egg yolk and bake in a preheated 400°F oven for 30 to 35 minutes, until the top is browned.
Serving suggestion
Sylvaner, Pinot Blanc or Pinot Noir.
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