Tourte lorraine au poulet et à la marjolaine (chicken marjoram pie)

Une tourte lorraine. Lorraine style meat pie. I’ve never seen my mother making one, but so many local butchers proposed great ones, even without orderning.
Here I have to make it from scratch. This time, it’s a little variation to adapt to local ingredients.

Inside it’s mostly chicken…

… and a few herbs, particularly fresh marjolaine (marjoram).

Humm… the crispy and buttery golden crust.

For dessert : small lunettes à la vanille made with the same pastry.

vanilla spectacles

And some escargots (snails), no photo of todays but you’ve seen some before :

schnek (escargot)

Coucou, coulibiac !

I dreamed of a mini-coulibiac in a buttery flaky crust…

… with salmon trout, spinach

…rice, quail eggs.

There were eggs everywhere.

2011 Easter

Yep, it’s a seasonal thing.

Petits pâtés

LY

This is a little different from those at home, dough is different, veal too.. but that was delicious. A great food for a chilly day !

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Hiding the little eggs in the herbs…

The eggs are somewhere in this nest of …

…coulibiac. It’s round because I need a dish to shape it.

Here !

Home-made pie sheet, brown rice, slightly stir-fried spinach and onion, boiled quail eggs, poached salmon, salt, pepper…close, return, paint with egg yolk, bake.

Served with 3 greens (lettuce, cucumber, okra) and lemon.

Crispy, butter pie, with melty salmon… Delicious ! I love Easter food.

Deux tourtelettes

It’s a left-over recycling…

When I made this :
petits pâtés lorrains

I had some marinated meat left :

In a small dish, I added grated potato.

In another grated carrot (and potato too).
In both, the rest of egg (I had used some yolk).

Sealed with the cuts of puff pastry dough. Baked with the pates (20 minutes at 180 deg C) and some more time slowly at 150 deg C…