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Pâté lorrain
Pork and veal pastry pie
Pâté lorrain: Lorraine puff pastry loaf filled with wine-marinated pork and veal
FrenchPâté lorrain is the pride of Lorraine in north-east France, a long puff pastry loaf filled with pork and veal marinated overnight in white wine, shallots and herbs, served hot as a starter for Sunday lunch or village feasts with a green salad. It contains pork. The meat marinates raw in wine in the fridge and then bakes for an hour, which cooks off most of the alcohol but not all; for an alcohol-free version marinate in 150 ml chicken stock with 1 tbsp white wine vinegar. The common mistake is underbaking: the filling must reach 71 °C in the centre. Chef's tip: cut the meat into thin strips, not cubes; it cooks evenly and slices neatly.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the filling
- 14 oz pork shouldercut in thin strips
- 14 oz veal shouldercut in thin strips
- 3 shallotsfinely chopped
- 2 cloves garliccrushed
- 3 tbsp flat-leaf parsleychopped
- 1 tsp fresh thyme leaves
- ¾ cup dry white wine
- 1 ½ tsp salt
- ¾ tsp black pepper
- 1 pinch ground nutmeg
For the pastry
- 2 sheets ready-rolled all-butter puff pastryabout 320 g each
- 1 eggbeaten
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Method
0/5 doneStep 1: Mix the 14 oz pork shoulder and 14 oz veal shoulder with the 3 shallots, 2 cloves garlic, 3 tbsp flat-leaf parsley, 1 tsp fresh thyme leaves, ¾ cup dry white wine, 1 ½ tsp salt, ¾ tsp black pepper and 1 pinch ground nutmeg. Cover and marinate in the fridge for 12–24 hours.
10 minStep 2: Heat the oven to 400°F (350°F fan). Drain the meat well in a sieve; discard the marinade.
5 minStep 3: Lay one sheet of 2 sheets ready-rolled all-butter puff pastry on a lined tray. Pile the meat along the centre in a long loaf shape, leaving a 3 cm border. Brush the border with 1 egg, cover with the second sheet and press firmly to seal. Trim and crimp.
10 minStep 4: Brush with egg, cut two small steam holes and bake for 15 minutes, then lower to 350°F (325°F fan) and bake 40–45 minutes more, until deep golden and a thermometer in the centre reads at least 160°F.
60 minStep 5: Rest 10 minutes, slice thickly and serve hot with salad.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 26 g
- Carbs
- 30 g
- Fat
- 33 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pâté lorrain take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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