By Catherine B
Another classic from France's Lorraine region. This is basically paté in a pastry.
- 1 puff pastry
- 2 large shallots
- 3 branches of parsley
- 250 g smoked lean bacon
- 4 sides of loin of pork
- 1 litre of dry white wine (like riesling) or dry white table wine
- Pepper grains (no salt because of the bacon)
- two or three egg yolks
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Budget Friendly
Marinade: the day before, prepare the marinade as follows... (with white wine).
Cut the meat into very thin slices (not in squares), make pieces of 4 x 1.5 cm approximately.
Peel and cut the shallots in the same way (into small thin slices, then into two).
Chop the parsley coarsely.
Cut the bacon into small chunks (or buy already cut).
Put everything in a large glass bowl and cover with the dry white wine, then add a bit of pepper grain.
If you're serving it at lunch, put the bowl in the bottom of the refrigerator overnight (if it must be served in the evening, leave it in the refrigerator all afternoon).
Remove the bowl 10 minutes before preparing the pâté Lorrain.
Spread the puff pastry as if to make a pie, cut off the two small rounded edges on the left and right, so you have a rectangle, with rounded top and bottom. Keep these small strips of dough to make the small buns on the block at the end.
Strain the meat and lay it onto the pastry in a small rectangle. Do not spice the meat at all.
Fold back the small edges of pastry on the top and the bottom, over the meat, and brush with egg yolk. Do the same for two large edges of the sides to obtain a rectangular pastry.
Trace the knife across the top of the pastry to make small incisions. It doesn't matter if you accidentally cut all the way through the dough.
Make small buns with the small strips of dough that were set aside, and paste them onto the sides of the dough. Brush with egg yolk.
Put the dough on an oven pan and cook without opening the oven for 20 to 25 minutes.
Once it's golden, take it out of the oven. Let it chill, then cut in slices and serve.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.