Today I will tell you an easy-to-follow recipe for a dough for Lorraine pie. The products require the simplest, the work is elementary, and any novice chef can handle the dish. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of the Lorraine pie dough
- Video recipe
The province of Lorraine has a distinct culture and culinary tradition. Only here you can taste a dish that harmoniously combines French and German cuisine. Today we will learn how to make dough for the famous Lorraine pie. Lorraine pie is a solid, hearty, tasty and beautiful food. The baking recipe is somewhat similar to a jellied pie, and some are compared to pizza on shortbread dough. In fact, Laurent pie is an open pie made from shortcrust pastry (puff pastry is less commonly used). The dough is rolled out into a thin layer, which is laid out in a baking dish, usually with grooved edges. The base is baked almost until cooked and filled with a filling, which can be anything you like. Usually it is ham, balyk, sausages, etc. The filling is completely poured with a creamy egg mixture and sprinkled with grated cheese. The collected pie is then baked with the filling.
The pie is served hot, with dry white wine (Alsatian or Burgundy) or Lorraine beer. This is a very tasty and satisfying pastry. This is a real French treat that can be enjoyed in any French cafe or restaurant, where the price will not be cheap at all. In our country, such a product is practically not found anywhere. Therefore, to enjoy a real French delicacy, you need to cook it yourself at home. And if the filling for the pie is a huge field for imagination, it will not be difficult to prepare the creamy-egg mixture, but the dough must be kneaded correctly. Moreover, few products are required, you just need to stock up on a little diligence and patience, and then the result will definitely please.
- Caloric content per 100 g - 458 kcal.
- Servings - for 2 pies with a diameter of 22 cm
- Cooking time - 15 minutes, plus half an hour for cooling
Ingredients:
- Flour - 400 g
- Margarine - 200 g
- Eggs - 1 pc.
- Salt - a pinch
- Baking soda - 0.5 tsp
- Sugar - 0.5 tsp
Step-by-step preparation of dough for Lorraine pie, recipe with photo:
1. You can knead the dough by hand, but if you have a bread maker or food processor, use these electric kitchen assistants. So, put the eggs and sugar in the bowl of a food processor.
2. Whisk them until smooth.
3. Meanwhile, cut the cold margarine into pieces of any size.
4. Place the margarine in the bowl of the food processor with the beaten eggs.
5. Sprinkle flour, a pinch of salt and baking soda on the food.
6. Place the bowl on the appliance and quickly knead the dough. Shortbread dough does not like long kneading.
7. The finished dough will be elastic, soft and easily come off the walls of the dish.
8. Take it out of the bowl, shape it into a ball, place it in a plastic bag and put it in the refrigerator for half an hour or in the freezer for 15 minutes. Although the dough in the refrigerator can lie up to 3 days, and in the freezer - up to 3 months. After the Lorraine pie dough has cooled, roll it out, place it in a mold and place it in the oven.
Note: you can also bake grated fruit pie, any cookies, sweet and salty roll, cake cakes, etc. from such dough.
See also the video recipe on how to cook "Quiche Lauren" French cuisine Lorraine pie.
