Menu
en
fr nl
La Croix Blanche - Fontevraud
Charming historic hotel & restaurant
en
fr nl

Typical Loire: La Gouline - a hearty pie

Typical Loire: La Gouline - a hearty local pie

  • Preparation: 45 mins + 40 mins cooking time
  • Main course for 4 guests; starter for 8 people (we suggest making individual pies when serving as a starter)
  • Level: easy recipe
  • Cost: low
 

Ingredients 


For the pie
  • 2 round of ready made all butter puff pastry
  • 2x 40 gr of butter
  • 500 gr of 'normal' mushrooms (local ingredient: champignons de Paris grown in caves in Saumur)
  • 300 gr of shallots (local ingredient: échalottes IGP Anjou)
  • 400 gr of rillauds (rillaud is local ingredient made with pork) -use NON smoked bacon pieces instead, however cook or blanch beforehand and let them cool; it should not be crispy-
  • 10 cl Loire Valley white wine (preferably a slightly sweet wine made with Chenin grapes)
                 
The mixture
  • 30 gr of French mustard
  • 20 cl of thick cream
  • 1 tablespoon of flour
  • 1 organic egg
 
For the cheese sauce
  • 100 gr of grated Tomme de l'Anjou cheese (local ingredient: a half hard cow's milk cheese that's quite young will do nicely)
  • 8 cl Loire Valley white wine (preferably a slightly sweet wine made with Chenin grapes)
  • 15 cl of cream 
 

Recipe

  • Preheat oven to 180°C
  • Peel and chop shallots finely
  • Melt 40 gr of butter in a frying pan, colour the shallots; add the white wine and let it slowly cook until soft and brown
  • Clean and chop the mushrooms (in quarters if small mushrooms for a nice effect)
  • Melt 40 gr of butter and slowly cook the mushrooms for approx. 10 minutes
  • Mix the flour with a bit of water in a bowl, mix in the cream and mustard, then add mushrooms and shallots
  • Add pepper and salt (easy on the salt if you use bacon pieces!)
  • Put in fridge while you put the puff pastry in a low round baking tray
  • Add mixture, top with second puff pastry disc
  • Make a slight opening in the top pastry disc (in the Loire they cut out two eyes and a mouth)
  • Brush with some egg yolk
  • Cook in oven for 40 minutes
  • Serve with the cheese sauce on the side, a nice green salad with garlic vinaigrette and some French bread and an oh la la glass of Loire Valley wine
  • La Gouline refers to 'une bonne bouille': the round face of a small child that you feel you just have to kiss!
  • This hearty pie combines the best of our local terroir: it warms you in winter and allows our local farmers to gain a decent living when using the local ingredients
  • Logis loves local

Bon appétit !
 
4.5/5
572 reviews