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Wood-fired Lorraine pâté

THE recipe for wood-fired pâté from Lorraine. The result is a crispy puff pastry outside and a soft, fluffy pâté inside!

Preparation : 45 min Cooking : 30 à 40 min 1 pâté person(s)

Ingredients

300 g pork loin
300 g veal knuckles
1 puff pastry, homemade if possible
A fairly dry Alsace white wine, such as Riesling
80 g shallots
2 cloves of garlic
thyme and bay leaf
30 g parsley
Salt and pepper
Butter
2 egg yolks

Preparation stages

Preparing the day before a marinade with the white wine, chopped shallot, minced garlic cloves, thyme, parsley, bay leaf, salt and pepper. Cut the pork loin and veal knuckle into thin strips. Marinate the meat in the mixture for around 12 hours.
Drain the meat well and brown in butter.
Prepare a 24 x 24 cm square of puff pastry on your work surface.
Brush the pastry with an egg yolk.
Place the meat in the centre of the pastry and form a fairly compact rectangle measuring 10 cm by 18 cm.
Fold the edges of the pastry over the top of the meat and seal together.
Turn over so that the seam is on the underside of the pâté.
Create 2 chimneys on the top to help evacuate moisture during cooking.
Glaze the top of the pâté with the remaining egg yolks.
Make small decorative motifs with a fork or the tip of a knife, taking care not to pierce the pastry.
Place your pâté lorrain in the oven immediately after the bread, at 220°C, for around 30 to 40 minutes. As soon as the pâté begins to brown, cover with aluminium foil.

💡 This must-try culinary speciality in eastern France is also one of the oldest, since pâté lorrain originated in the Middle Ages in Baccarat, only 15 km from theworkshops at Four Grand-Mère.It’s said that Stanislas Leszczynski, Duke of Lorraine and father-in-law of Louis XV, loved it!

Bake your pâté lorrain in a wood-fired oven for a crispy puff pastry outside and a soft, fluffy pâté inside…

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