20-Min Pork & Dill Pastry Pie
A quick take on tourte lorraine — seasoned ground pork baked in a buttery puff pastry shell with fresh dill. Ready in under 20 minutes, crispy outside, tender inside.
- Total time
- 18 min
- Servings
- 4
- Calories
- 445
- Protein
- 22g
Ingredients
- 1 sheet (9×9 inch or equivalent) puff pastry sheet, thawed
- ¾ lb ground pork
- 1 medium shallot, minced
- 2 tbsp fresh dill, chopped
- 3 tbsp cream or crème fraîche
- 1 whole egg, beaten
Instructions
- 1
Heat a 12-inch skillet over medium-high. Add ground pork and cook, breaking it up with a spoon, until no pink remains, ~6 minutes.
- 2
Stir in minced shallot and cook for 1 minute until fragrant. Remove from heat.
- 3
Mix in cream and fresh dill, then season with salt and pepper. Let cool 2 minutes.
- 4
Spread pork mixture into a baking dish. Lay puff pastry sheet over the top, tucking edges down. Brush the pastry with beaten egg.
- 5
Bake at 400°F until pastry is golden brown and puffed, ~8 minutes. Watch closely — don't overbake.
- 6
Let cool 1 minute. Serve hot.
Tools you’ll need
- 12-inch skillet
- baking dish (9×9 inch or 8×10 inch)
- wooden spoon
- small bowl
- oven
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