The Clermontaise Pie
History of the Recipe :
The "Croustade" is a very old dish, prepared by th old "grannies" living in the old quarters of Clermont l'Hérault. The custom dictated that the stew was prepared with vegetables and meat, cooked over a wood fire, which was then brought to the baker, who wrapped it in puff pastry and cooked it in his bread oven. The family then returned to the bakery to collect their cooked "Croustade" at dinner time.
Ingredients for the stew :
Preparation on the eve of the meal :
- 350 g of minced pork and veal
- 200 g of diced bacon pieces and chunks of bacon
- 500 g of carrots
- 500 g of white celery
- 50 g of dried "Cèpes" (mushrooms)
- 2 onions
- 1 egg yolk
- 40 cl of veal stock
- 2 tablespoons of lard
- 1 clove of garlic
- A pinch of chopped parsley
- A pinch of salt
Over a wood fire if possible and in a heavy skillet pot, fry the chopped onions and the bacon pieces in the lard.
Then add the carrots (chopped into "julienne" strips), the chopped celery and the mushrooms (which have all been previously soaked for 4 hours in warm water).
Add 30 cl of veal stock and place the ingredients on the corner of the fire. During this time, mix the veal and pork and make into 10 meatballs.
Fry them separately and then add them to the stew mixture to enhance the flavours.
The stew is cooked when all the vegetables have reduced and blended into the juices.
The day after :
Cut out two circles of puff pastry, one (for the cover) slightly larger than the other. Place the smaller circle of pastry into a baking dish. Seal the edges of the pastry to the dish, leaving a little chimney (made with an aluminium foil funnel) in the centre of the pastry to allow the steam to escape during cooking. The top of the pastry lid with a little egg yolk.
Cook the pie in a hot oven (Gas mark 7/180°C)
Enjoy your meal !