ReceptnaptárPâté lorrain (Lorraine meat pie in puff pastry)
Pâté lorrain is the traditional meat pie of Lorraine: a filling of pork and veal marinated in wine, sealed in golden puff pastry. It was originally a festive dish, the star of the Sunday table, and today it is common at picnics and in bistros too.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mix the meat strips with the wine, onion and shallots, parsley, salt, pepper and nutmeg, cover with cling film and marinate in the fridge for at least 4 hours, ideally overnight.
- Heat the oven to 220 °C (fan 200 °C). Drain the meat (keep the marinade liquid).
- Roll one sheet of puff pastry into a circle about 28 cm across, place it on a tray lined with baking paper and pile the meat in the middle, leaving a 3 cm border.
- Brush the border with egg, lay the second, slightly larger sheet of pastry on top, press the edges together well and cut a small steam hole in the centre.
- Brush the top with egg yolk and bake for 20 minutes at 220 °C. Then lower the heat to 180 °C (fan 160 °C) and bake for another 30-35 minutes.
- If using, reduce the cream together with the strained marinade and pour it into the pie through the hole after baking. Rest for 10 minutes, then slice, and serve hot or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The marinating is the point. The wine and onion tenderise the meat and give its distinctive aroma.
- The puff pastry should be cold when it goes into the oven, otherwise the layers will not rise.
- The hole left in the top lets the steam out, and at the end you can pour the sauce in through it.
Frequently asked questions
How long does it keep?
In the fridge, covered with cling film, for 3 days. It is delicious cold too, especially with mustard and pickles.
Is there a faster version?
With ready-made puff pastry and minced meat it can be made in about 40 minutes, but the marinated meat cut into strips is far tastier.
Similar recipes
- Rolled, Braised Meat · Hungarian
- Rolled Meat Cooked in Broth · Hungarian
- Spiced Roast Pork Loin, Orza Style (Lomo de orza) · Spanish & Portuguese
- Mushroom Hash (Ragout) · Hungarian
- Veal Galantine · Hungarian
- Saltimbocca alla romana · Italian
More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings