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Tourte au chou

PostPosted: Fri Nov 04, 2011 2:38 pm
by onewheeler
I had this cabbage and pork pie while on holiday in the Savoie last winter and thought it rather good. Here's my attempt to recreate it:

500 g minced pork
0.5 g cure #1
5 g salt
1/2 tsp mace
1/2 tsp black pepper

Mix the above and leave, covered, in the 'fridge for 24 h to partially cure.

Half a Savoy cabbage (about 400 g)
1 small onion, chopped finely
3 or 4 large cloves garlic, chopped.
2 tbsp olive oil

Shred the cabbage finely (food processor might be easier)
Fry the pork in the olive oil, stirring frequently, for about five minutes. Add the cabbage, onion and garlic and continue to fry over a high heat, stirring frequently, until the cabbage is starting to soften.

500 g short crust pastry
100 ml single cream
Egg yolk

Line a shallow oven dish with just over half of the pastry. Stir the cream into the mix in the pan and put into the pastry. Roll the remaining pastry and seal onto the top. Prick a couple of holes in the pastry lid and brush it with egg yolk.

Cook in a medium oven for about 30 minutes until the top is golden.

Result: pretty close to how I remember it. The missus said it was good too so can't be bad.



PostPosted: Fri Nov 04, 2011 4:59 pm
by jenny_haddow
Looks the biz.


PostPosted: Fri Nov 04, 2011 6:31 pm
by wnkt
That looks pretty good!
Why is the cure necessary? is it just a flavoring thing...making the pork more hammy tasting?

PostPosted: Fri Nov 04, 2011 7:13 pm
by onewheeler
Yes, it makes it a bit bacony and pink. One could use some bacon with the pork instead but, being a lazy b*gger, it seemed easier to buy pre-minced pork and cure it a bit. :)