Pâté lorrain

Name: Pâté lorrain
Total time: 90 min
Yield: Serves 6
Cuisine: Lorraine
Ingredients: 300 g (11 oz) puff pastry; 400 g (14 oz) pork shoulder; 300 g (11 oz) veal shoulder; 2 shallots; 100 ml (scant ½ cup) Alsace white wine; 1 tablespoon cognac; 1 egg for the filling; 1 egg yolk for glazing; Parsley, chives, thyme; Salt, pepper, nutmeg

Lorraine marinated pork and veal in puff pastry

⏱ 90 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)puff pastry
400 g (14 oz)pork shoulder
300 g (11 oz)veal shoulder
2shallots
100 ml (½ cup)Alsace white wine
1 tablespooncognac
1eggfor the filling
1egg yolkfor glazing
Parsleychives, thyme
Saltpepper, nutmeg

300 g (11 oz) puff pastry
400 g (14 oz) pork shoulder
300 g (11 oz) veal shoulder
2 shallots
100 ml (½ cup) Alsace white wine
1 tablespoon cognac
1 egg for the filling
1 egg yolk for glazing
Parsley chives, thyme
Salt pepper, nutmeg

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

The day before: cut the pork and veal into 1 cm (½ in) cubes.
Marinate with the chopped shallots, white wine, cognac, herbs, salt, pepper and nutmeg for 12 hours in the fridge.
Roll the puff pastry into two rectangles: a large one for the top and a smaller one for the base.
Drain the filling and mix in the whole egg.
Place the small rectangle on a baking sheet and shape the filling into a long log, leaving a 2 cm (¾ in) border.
Cover with the large rectangle and pinch the edges to seal.
Make 2 steam vents in the top using small rolls of paper.
Brush with egg yolk and score patterns with the back of a knife.
Bake for 45 minutes at 180°C (350°F) until nicely browned.
Serve warm in thick slices.