Stoupals

Stoupals are a type of traditional baked good originating from the Lorraine region of France. They are essentially savory pastries, often described as a cross between a quiche and a savory tart. The dough is typically a simple shortcrust pastry, and the filling can vary widely but commonly includes ingredients such as bacon, onions, cheese, and sometimes cream or eggs. The name "stoupals" itself is thought to derive from the Lorraine dialect word for "stoup," meaning "to stoop," possibly referring to the way the pastry is made or served.

Historically, stoupals were a common dish for farmers and workers, providing a hearty and filling meal. They were often made with readily available ingredients, making them an economical choice. The preparation usually involves blind baking the pastry shell before adding the filling and baking it again until golden and set. While precise recipes can differ, the essential components of a stoupals remain consistent: a savory crust and a rich, flavorful filling. They are often served warm and can be enjoyed as a light meal or a substantial snack. Variations might include different types of cured meats, vegetables, or herbs to enhance the flavor profile.