Tourte Lorraine: Savory meat and egg pie from Lorraine

Preheat your oven to 180°C. Roll out one sheet of shortcrust pastry and line a 24cm pie dish, leaving an overhang. Prick the base with a fork.

In a large pan, melt a little butter or oil over medium heat. Add the cubed pork and lardons, cooking until browned. Add the chopped onion and minced garlic, and sauté until softened, about 5-7 minutes. Remove from heat and let cool slightly.

In a bowl, whisk the eggs, crème fraîche, chopped parsley, freshly grated nutmeg, salt, and pepper. Stir in the cooled pork and onion mixture.

Pour the filling into the pastry-lined pie dish. Gently place the second sheet of pastry over the filling, sealing the edges by pressing them together or crimping. Trim any excess pastry.

Cut a few small slits in the top pastry to allow steam to escape. Bake for 45-50 minutes, or until the pastry is golden brown and the filling is set. If the crust browns too quickly, cover loosely with foil.

Remove the tourte from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the filling to firm up beautifully.