Recipe: Paté from Lorraine

Name: Paté from Lorraine
Prep time: 45 min
Cook time: 60 min
Total time: 825 min
Yield: 6 servings
Cuisine: French
Ingredients: For 4 guests:; 8.75 oz (250 g) of veal cushion; 8.75 oz (250 g) of pork loin; 17.75 oz (500 g) of puff pastry; 1 egg; 1 tbsp milk; 2 shallots, finely chopped; 1 bunch of parsley; 1 twig of tarragon; 1 thyme branch; 2 garlic cloves, finely chopped; 1 dl of white wine; Fine salt and freshly ground pepper

By ivan 4.89/5 (114 reviews) · 🍳 58 made it

Recipe Paté from Lorraine - Chef recipe — Photo: ivan couet aftouch-cuisine

Prep 45 min

Cook 60 min

Rest 12h

Total 13h45

Servings 6 serv.

Pâté from Lorraine is a terrine wrapped in pure butter puff pastry with strips of farmyard veal and pork marinated in white wine. Two-day prep: 12 hours marinating overnight, then assembly and 45 minutes baking. A classic from Lorraine charcuteries, served warm .

Ingredients for 6 servings

Adjust for

servings

For 4 guests:
8.75 oz (250 g) of veal cushion
8.75 oz (250 g) of pork loin
17.75 oz (500 g) of puff pastry
1 egg
1 tbsp milk
2 shallots, finely chopped
1 bunch of parsley
1 twig of tarragon
1 thyme branch
2 garlic cloves, finely chopped
1 dl of white wine

Fine salt and freshly ground pepper

Step-by-step directions

The day before:

Cut the veal into pieces (each should be 1/2 cm wide and 5 cm long).

Mix the meat slices and the finely chopped garlic and shallots with 1 dl of white wine in a large bowl. Add the parsley, the tarragon and the thyme. Add salt (1/2 teaspoon) and pepper. Mix well and cover this stuffing with plastic film and leave to marinate for 12 hours in the fridge.

Next day:

Roll-down the puff pastry, forming two separate rectangles, until the pastry is only 2 to 5 mm thick. One rectangle should measure more or less 35 cm as it will be used for the base and the edges, and the second rectangle should be slightly smaller, 30 cm, serving as a top cover. Place each rectangle on a hotplate and set aside in the fridge for 1 hour until they become firm.

In order to make the paté, place the marinated stuffing in the center of the largest rectangle, being careful to leave a 6 cm margin all around it (for the paté edges). Fold the larger sides of the rectangle over the stuffing, without overlapping. Then fold the other two sides and remove any excess pastry below them in order to avoid having too much pastry above the stuffing. Whisk together the egg, the milk and a pinch of salt. Brush this mixture over the pastry edges. Fold these edges and make them stick together.

Cover the paté with the second rectangle. Eliminate any excess pastry and press gently with the tip of your fingers so that both pastries stick together well.

Brush some more of the egg mixture over the whole surface. Take a knife and open 1 or 2 small holes in the pastry in order to let cooking vapor escape easily. Decorate with a crisscross design over the pastry using a knife.

Place the paté in the fridge for 30 minutes so that the pastry becomes firmer.

Preheat the oven at a temperature of 400°F (390°F (200°C)), using the oven's ventilated position, if possible.

Cook in the middle of the oven for 45 minutes at a temperature of 400°F (390°F (200°C)), then for 15 minutes at 375°F (345°F (175°C)).

You may serve this paté from Lorraine with a green salad, for example.

A chef's advice

Forget the classic red. The natural gelatin from the pâté and the white wine in the marinade call for a structured white: Meursault or Chablis Premier Cru. The buttery richness of Chardonnay stands up to the meat, while acidity lifts the herbs. A dry Alsatian Riesling works beautifully too.

Frequently asked questions

Can fresh tarragon be replaced with powdered tarragon?

Yes, fresh is better, but powder works. Use half the amount: 1/2 teaspoon powder for 1 fresh stem. Less brightness, but marinating compensates. Taste and adjust.

How long does pâté en croûte keep in the fridge?

Well wrapped in cling film, 4 to 5 days. You can freeze it too: up to 2 months well wrapped, thawed 12 hours in fridge. Serve lukewarm, never cold.

How do you prevent the filling from leaking during baking?

Drain and press the marinated filling very firmly before laying it in. The released wine stays out of the pastry. Pour it into a separate pan; it's good juice. Wafer paper chimneys also help steam escape, so less leakage.