Lorrain Pate recipe
Come on and visit the Lorraine with this small Lorraine Pate just waiting to be accompanied by a green salad.
Table of Contents
The pate is a culinary Lorraine specialty native to Baccarat (also known for its crystal glassware manufacturing). It is the oldest known recipe from Lorraine. This recipe is described in the oldest cookbook written in French in 1392, the ViandierPhoto credit: © Eatwell101.com by William Tirel, better known by the name of Taillevent.
Level of difficulty: medium
Preparation: 30 min
Baking: 45 min
Ingredients for the Lorrain Pâté Recipe
- 1 puff (350 grams)
- 500 gr pork loin
- 250 gr of game (or rabbit or veal)
- 4 shallots
- 1 egg yolk
- 1 bunch parsley
- salt, pepper
- 1 liter of red wine
The day before:
- Cut the meat into small pieces; do the same with the shallots.
- Place in a bowl, add on top chopped parsley, pepper, salt, and sprinkle it all with plenty of red wine.
- Marinate for 24 hours in the fridge.
Next day:
Drain the marinade.
Roll out the dough into a rectangle, then place the marinade in the center.
Fold the sides and then to close the block and remove excess dough.
With a knife, make two small chimneys on top to vent steam.
Brush the pastry with egg yolk.
Bake in oven for about 45 minutes on a greased baking sheet or pie pan. You can eat the pate warm, cold, or with a green salad.
Tips
Lorrain people taste the pie with a green salad with tomatoes and a good dry wine like a Riesling.
What do you think of this recipe? Consider leaving a comment below if you have any suggestions, it will be very appreciated.
For now, I suggest you to have a look at the Viandier
French Lorrain Pate Recipe
by eatwell101
Yield: 4
Prep Time: 30 min
Cook Time: 45 min
Easy Homemade French Pate Recipe.
Ingredients
- 1 puff (350 grams)
- 500 gr pork loin
- 250 gr of game (or rabbit or veal)
- 4 shallots
- 1 egg yolk
- 1 bunch parsley
- salt, pepper
- 1 liter of red wine
Instructions
The day before:
- Cut the meat into small pieces; do the same with the shallots.
- Place in a bowl, add on top chopped parsley, pepper, salt, and sprinkle it all with plenty of red wine.
- Marinate for 24 hours in the fridge.
Next day:
Drain the marinade.
- Roll out the dough into a rectangle, then place the marinade in the center.
- Fold the sides and then to close the block and remove excess dough.
- With a knife, make two small chimneys on top to vent steam.
- Brush the pastry with egg yolk.
- Bake in oven for about 45 minutes on a greased baking sheet or pie pan. You can eat the pate warm, cold, or with a green salad.
Recipe Notes
- Lorrain people taste the pie with a green salad with tomatoes and a good dry wine like a Riesling.
- What do you think of this recipe? Consider leaving a comment below if you have any suggestions, it will be very appreciated.
Did you make this recipe?
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