North Indian Style Tourte Lorraine

Ingredients

In the North Indian Style Tourte Lorraine, the traditional pork filling of the original French dish is replaced with spiced minced chicken. The addition of North Indian spices such as cumin, coriander, and garam masala gives the dish a distinct flavor profile. The pastry crust remains the same, providing a buttery and flaky texture that complements the flavorful filling. We alse have the original recipe for Tourte Lorraine, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (230g) unsalted butter, cold and cubed 1 cup (230g) unsalted butter, cold and cubed
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) ice water 1/2 cup (120ml) ice water
• 500g minced chicken 500g minced chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and cold cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the ice water and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the minced chicken to the pan and cook until browned. Stir in the cumin powder, coriander powder, garam masala, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Divide the chilled dough into two equal portions. Roll out one portion on a floured surface to fit the bottom of a greased pie dish.
7. 7.
   Spoon the cooled chicken filling onto the rolled-out dough, spreading it evenly.
8. 8.
   Roll out the second portion of dough and place it on top of the filling, sealing the edges by pressing them together.
9. 9.
   Brush the top of the pastry with beaten egg for a golden finish.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
11. 11.
    Allow the North Indian Style Tourte Lorraine to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Chicken — Make sure to use lean minced chicken for a healthier option.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Pastry crust — Keep the butter cold and handle the dough as little as possible to achieve a flaky texture.

Tips & Tricks

• For a spicier version, add chopped green chilies or red chili powder to the filling.
• Serve the North Indian Style Tourte Lorraine with a side of mint chutney or tomato ketchup for added flavor.
• Experiment with different fillings such as minced lamb or vegetables for variety.
• Make sure to let the filling cool completely before assembling the pie to prevent the pastry from becoming soggy.
• Leftovers can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the North Indian Style Tourte Lorraine warm as a main course dish. Accompany it with a fresh salad or raita (yogurt-based side dish) for a complete meal.

Presentation advice

To enhance the presentation, garnish the North Indian Style Tourte Lorraine with fresh coriander leaves and sprinkle some garam masala on top. Serve it on a decorative platter or individual plates for an appealing visual impact.