Le Pâté Lorrain

Lately I have watched a lot of French television and I particularly like programs that are able to bring to the general public traditional recipes. Well this is one of them, apparently is one of the most ancient recipe coming from Baccarat in the Lorraine region in France.

It is basically a pie with pork and veal meat marinated in herbs and white wine and then encased in puff pastry. Very easy and delicious cold or warm.

Recipe (x4)

400gr puff pastry

250gr pork meat

100gr veal

2 shallots

2 garlic cloves

Parsley

Salt and pepper

200ml white wine

1 egg (for brushing)

Finely chop shallots, parsley, garlic and meat. Put it in a bowl, sprinkle some black pepper no salt pour over the white wine just enough to keep it moist, cover with cling film and marinate overnight in the fridge.

The next day remove the excess liquid, add the salt and pour the mixture onto the puff pastry

 

Fold the side of the pastry to make a little parcel brush the side with the egg and add on top more pastry

 

Now score it make two little holes on top and brush with the remaining egg wash.

 

Put in the oven at 180^oC for 1h and 30 minutes, you may want to remove from time to time the cooking juices.

And enjoy