Pork & Mushroom Tourte
A weeknight take on the classic Lorraine pie: crispy puff pastry wrapped around a savory pork and mushroom filling, baked until golden. Skip the long stock simmer—use broth and work fast.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1 sheet (thawed) frozen puff pastry sheet
- 12 oz ground pork
- 8 oz mushrooms, chopped
- ½ cup chicken broth
- 2 tbsp Dijon mustard
- 1 medium shallot, minced
- 2 sprigs fresh thyme
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium-high. Brown ground pork, breaking up with a spoon, until no pink remains, about 5 minutes.
- 2
Add shallot and mushrooms to the pan. Cook until mushrooms release their liquid and it evaporates, about 4 minutes.
- 3
Stir in broth, mustard, and thyme. Simmer 2 minutes until sauce slightly thickens. Season with salt and pepper.
- 4
Spread pork mixture evenly in the skillet. Lay thawed pastry sheet over the top, tucking edges down slightly.
- 5
Bake at 400°F until pastry is golden brown and puffed, about 12 minutes. Edges should look glossy and crisp.
- 6
Remove from oven. Let rest 2 minutes, then slice and serve straight from the skillet.
Tools you’ll need
- 10-inch cast iron or nonstick skillet
- oven
- wooden spoon
- kitchen knife
- cutting board
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