Crispy Pork & Veal Pastry Pie
A weeknight shortcut on Lorraine's classic: seasoned ground pork and veal baked under puff pastry until golden and flaky. Rich, savory, and done in under 25 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb ground pork
- ½ lb ground veal
- 2 whole shallot, minced
- 2 tsp fresh, chopped fresh thyme (or 1 tsp dried)
- 1 sheet puff pastry sheet, thawed
- 1 whole egg, beaten
Instructions
- 1
Heat a 10-inch cast iron skillet over medium-high. Add pork and veal, breaking apart with a spoon, until no pink remains, ~6 minutes.
- 2
Stir in shallot and thyme, cooking until fragrant, about 1 minute. Season generously with salt and pepper.
- 3
Transfer meat mixture to a 9-inch pie dish or keep in the skillet if oven-safe. Spread into an even layer.
- 4
Unroll puff pastry and drape over the filling, tucking edges down slightly. Brush top with beaten egg.
- 5
Bake at 400°F until pastry is deep golden brown, 12–14 minutes. A knife through the pastry should show golden, crispy layers.
- 6
Rest 2 minutes, then serve hot directly from the pan or dish.
Tools you’ll need
- 10-inch cast iron skillet or 9-inch pie dish
- wooden spoon or spatula
- pastry brush
- oven
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