Toulouse Pastis
History of Toulouse Pastis
Toulouse Pastis offers a delectable taste of France's rich culinary tapestry. This traditional dish, originating from the southwest region of France, is a savory pork pie wrapped in a delightful puff pastry. Historically, pastoral communities cherished this dish for its hearty and filling nature. While each region and family brings its unique flair to the dish, the essence of Toulouse Pastis remains the same: a celebration of rustic and robust flavors.
In the past, the dish was often prepared for special occasions and communal gatherings. Its preparation and consumption were considered a social event. While the methods of preparation have evolved, and international variations have emerged, the core ingredients - like pork, aromatic herbs, and spices - have remained untouched, paying homage to its origins.
Ingredients
- Flour - 250g
- Unsalted Butter - 125g
- Water - 100ml
- Pork (minced) - 500g
- Onion - 1, finely chopped
- Garlic - 2 cloves, minced
- Thyme - 1 tsp
- Bay Leaf - 1
- Olive Oil - 2 tbsp
- White Wine - 100ml
- Egg - 1, beaten
- Salt - to taste
- Black Pepper - to taste
Preparation
Making the Pastry
Start by preparing the pastry dough. In a mixing bowl, combine flour and a pinch of salt. Add cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually pour in water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preparing the Filling
While the dough rests, heat olive oil in a pan over medium heat. Add onion and sauté until translucent. Stir in garlic and cook for an additional minute. Add the pork to the pan, breaking it up with a wooden spoon. Season with thyme, bay leaf, salt, and pepper. Pour in the white wine and let it simmer until the liquid is reduced and the pork is fully cooked. Remove from heat and let it cool completely.
Cooking Process
Preheat your oven to 200°C (392°F). Roll out the dough on a floured surface to fit your pie dish, ensuring you have enough to cover the top. Place the larger piece of dough in the pie dish and prick the base with a fork. Fill with the cooled pork mixture, ensuring an even spread.
Brush the edges of the pastry with beaten egg. Roll out the remaining dough to form the pie lid and place it over the filling. Trim any excess and seal the edges by pressing together with a fork. Brush the top with beaten egg to give it a glorious golden color. Cut a small hole in the center of the pastry lid to allow steam to escape.
Bake in the preheated oven for 45-55 minutes, or until the pastry is golden brown and crisp. Check your cooking timer regularly and let the pie cool slightly before serving.
Enjoying Toulouse Pastis
This delightful dish pairs well with a crisp green salad or roasted vegetables for a well-rounded meal. Share it with loved ones during cold evenings or serve it as a stunning centerpiece at a dinner party. For a more authentic experience, pair your Toulouse Pastis with a bottle of regional French wine such as a Chardonnay or a rustic red. Bon appétit!