Pâté lorrain

A flaky crust that cracks under the knife, releasing the aroma of white wine and infused shallots. The meat is tender, soaked in its marinade, offering a sharp contrast with the crispy top.

• Prep time: 40 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 922
• Protein: 52 g
• Carbs: 56 g
• Fat: 50 g

Ingredients

• 400 g Pork shoulder blade ( in small strips )
• 400 g Veal rump ( in small strips )
• 250 ml Dry white wine ( for the marinade )
• 2 piece Puff pastry ( rectangles )
• 3 piece Shallot ( finely chopped )
• 3 tbsp Flat-leaf parsley ( chopped )
• 2 piece Bay leaf ( whole )
• 1 tsp Thyme ( leaves only )
• 1 piece Egg ( beaten for glazing )
• 1 tsp Fleur de sel
• 1 tsp Black pepper ground

Instructions

1. Filling preparation

   Cut the pork shoulder and veal into small, regular strips. Finely chop the shallots and flat parsley.

2. Marinating

   In a dish, mix the meat, shallots, parsley, bay leaf, thyme, and dry white wine. Cover and marinate in the fridge. The meat must absorb the wine's aromas.

3. Draining

   Thoroughly drain the meat in a colander. Lightly press with your hands to remove excess wine. If the filling is too wet, the pastry won't bake correctly.

4. Assembly

   Roll out a first rectangle of puff pastry. Place the meat in the center, leaving 2 cm on the edges. Cover with the second rectangle. Seal the edges by pressing firmly. Make a small chimney in the center.

5. Glazing and baking

   Brush the top with beaten egg. Bake at 200°C. The crust should be deep golden and well-risen. The smell of warm butter and wine should fill the kitchen.

Chef's tips

• Do not skip the draining step; it is the secret to a pastry that stays crispy on the bottom.
• Use a Riesling or a dry white wine from Alsace for an authentic marinade.
• Let the marinade sit for at least 12 hours so the meat is truly flavored to the core.

Storage

Keeps for 2 days in the refrigerator. Reheat in the oven at 150°C to maintain crispness; avoid the microwave.