Recipe from Orschwihr given by Pierre MEYER: Serves six / Cooking time 90 minutes at 200°C.
Ingredients: 800 g lean pork / 1 medium onion/ 1 egg yolk /
1 bottle of Pinot Gris / salt, pepper/ Bouquet garni /a pinch of nutmeg /a small glass of Kirsch
Preparation:
Marinade: salt and pepper, nutmeg, meat cut into small strips, onion and, Pinot Gris,
bouquet garni. Prepare the marinade. Cut the meat into strips along its fibres. Leave to
marinate for 24 hours. You can add a small glass of Kirsch, if desired.
Preheat the oven to 200°C.
Roll out the flaky pastry into a rectangle and place it on a greased oven tray. Squeeze the
excess wine out lightly with your hands and then place the strips of meat lengthwise along
the pastry to form a mass a few centimetres wide and high. Leave a few centimetres at the
end and at the sides.
Fold up the ends and the sides of the pastry and brush the insides with egg yolk before
pressing them together in the middle to seal in the meat. Make a couple of holes in the top
to let steam out and roll up a couple of small pieces of greaseproof paper which you will
then place in the holes to act as chimneys. Place in the oven and leave for 90 minutes.
Serve with a green salad and a salad of cooked celery. Wash down with a good bottle of
Pinot Gris.
Ingredients: 800 g lean pork / 1 medium onion/ 1 egg yolk /
1 bottle of Pinot Gris / salt, pepper/ Bouquet garni /a pinch of nutmeg /a small glass of Kirsch
Preparation:
Marinade: salt and pepper, nutmeg, meat cut into small strips, onion and, Pinot Gris,
bouquet garni. Prepare the marinade. Cut the meat into strips along its fibres. Leave to
marinate for 24 hours. You can add a small glass of Kirsch, if desired.
Preheat the oven to 200°C.
Roll out the flaky pastry into a rectangle and place it on a greased oven tray. Squeeze the
excess wine out lightly with your hands and then place the strips of meat lengthwise along
the pastry to form a mass a few centimetres wide and high. Leave a few centimetres at the
end and at the sides.
Fold up the ends and the sides of the pastry and brush the insides with egg yolk before
pressing them together in the middle to seal in the meat. Make a couple of holes in the top
to let steam out and roll up a couple of small pieces of greaseproof paper which you will
then place in the holes to act as chimneys. Place in the oven and leave for 90 minutes.
Serve with a green salad and a salad of cooked celery. Wash down with a good bottle of
Pinot Gris.
