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Meat, Northern, Eastern and Western France

Munster Valley meat pie with green salad

Munster Valley meat pie is a large Alsatian pie filled with pork and veal, served with a sharply dressed green salad. It serves 4, takes 1 hour 45 minutes, costs €2.90 per person, and has a medium difficulty level. The key to success is pouring cream through the pie's chimney at the end of baking, which keeps the filling moist.

A big Alsatian pie with pork and veal, golden and fragrant, served with a sharply dressed green salad.

Munster Valley meat pie with green salad
Total time
1 h 45
Difficulty
Medium
Cost per person
€2.90
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is a generous pie with a golden, crackling crust hiding a pork and veal filling seasoned with white wine and nutmeg. The cream poured through the chimney right at the end seeps into the filling without ever soaking the top crust. The result is moist inside, crisp outside, with that slow cooked meat flavor you find in Alsatian winter dishes.

This is a Sunday pie, the kind you bring out when the whole family gathers around the table. Kids love the flaky crust and the mild filling, while adults appreciate the sharply dressed green salad that cuts through the richness of the dish. It takes a bit of organization but nothing complicated, and it holds up well if you make it ahead for a weeknight dinner.

The ingredients

4 people

Dairy

  • Pie dough 2
  • Eggs 2
  • Thick crème fraîche 10 cl

Butcher

  • Pork shoulder 300 g
  • Ground veal 300 g

Fruits and vegetables

  • Onion 2
  • Parsley 5 sprigs
  • Green salad 1

Pantry

  • Dry white wineoften in the pantry 10 cl
  • Vinaigretteoften in the pantry 4 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Chop the pork shoulder and mix it with the ground veal, chopped onions, parsley, wine, one egg, nutmeg, salt and pepper.

    Cook a small ball of the mixture in a pan to taste and adjust the seasoning.

  2. Roll out one sheet of dough in a pie dish and fill it with the meat mixture.

    Prick the bottom crust with a fork.

  3. Cover with the second sheet of dough, seal the edges and cut a small chimney in the center.

    The chimney keeps the crust from puffing up during baking.

  4. Brush with egg yolk and bake at 190°C. 50 min

    Lower the oven temperature if the crust is browning too fast.

  5. Pour the cream mixed with an egg yolk through the chimney, let the pie rest for five minutes, then serve with the green salad. 5 min

    Pour slowly so the cream has time to seep into the filling.

Our tips to get it right

  • Chop the pork shoulder by hand with a knife rather than in a food processor, the filling keeps a better texture this way.
  • Let the pie rest the full five minutes after pouring in the cream, it needs that time to soak in properly before you slice it.
  • Bake the pie on the lower rack if you're using a glass dish, the bottom crust browns better and stays crisp.

The variations

  • Swap the ground veal for ground poultry for a milder tasting filling.
  • For a vegetarian version, replace the meat with a mix of mushrooms and lentils cooked with the same white wine and nutmeg.
  • For a quicker kid friendly version, make small individual pies in tartlet molds, they only need about 25 minutes to bake.

What to serve it with

  • Sharply dressed green salad
  • A glass of Alsatian white wine
  • Steamed potatoes

Storage

The pie keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well before the cream is added, which you should only add when reheating. Reheat it in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can you make the pie ahead of time?

Yes, you can assemble the raw pie the day before and keep it in the refrigerator. Add the cream only after baking, right before serving, so it keeps its moist texture.

Can you use a different meat instead of ground veal?

You can use ground veal or ground poultry instead, which gives a milder flavor. Avoid very fatty meats, as they release too much liquid during baking.

Why does the pie need a chimney in the crust?

The chimney lets steam escape during baking, which keeps the crust from puffing up or warping. It also gives you a spot to pour the cream in at the end.

Can you freeze the pie?

Yes, freeze it baked but without the cream, well wrapped, for up to two months. Thaw it in the refrigerator, then reheat in the oven before adding the cream.

How long does it take to make a Munster Valley meat pie with green salad?

Count 1 h 45 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Munster Valley meat pie with green salad?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Munster Valley meat pie with green salad cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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