Tourte mayennaise - beef, apple and cheese pie from Mayenne, in Pays de la Loire, close to Normandy and Brittany. This marriage of the 3 elements is rather unusual, I think mine was lacking the taste of cheese, I should have added a lot more.
Cook the beef chuck in a casserole with 2 carrots, 2 shallots and 2 bay leaves, with water and red wine. Cook over low heat until the meat becomes very soft.
Peel and empty the apples, cut them into very small dice. Brown with butter, set aside. Cut 2 carrots in small dice and finely chop the 2 shallots, set aside. For the cheese Entrammes, remove the crust, then cut into slices.
Once the beef is well cooked, using a fork, shred the meat, if it is well cooked, it comes off on its own, for a pie, you will need the equivalent of 1/2 cooked chuck) , do not hesitate to leave a little fat on the meat.
In a pot, sweat the carrots and shallots, deglaze with a glass of pommel, then add the shredded meat, salt, pepper and mix well (if the mixture is too dry, add a little beef cooking juice). Reserve.
In a pie dish diameter 25/30 cm or 10 - 12", place a shortcrust pastry in the bottom (keeping the edges on the wall of the pie dish), successively place the beef, apples, and Entrammes slices. Close the pie with the 2nd shortcrust pastry. Fold the edges so that the mixture cannot come out. With egg yolk, brush the pie.
Place it in the oven at 180 °C / 355ºF for 20 minutes, then at 150 °C / 300ºF for 25 minutes. Serve hot (or cold) with a green salad.
