Paté lorrain

Cooked in a closed oven

Ingredients :

- 300 gr of pork loin

- 300 gr of veal nuts

- 1 bottle of red wine

- 80 gr of shallot

- 2 cloves of garlic

- Thyme

- 30 gr of parsley

- laurel

- puff pastry

- butter

- 2 eggyolks

salt and pepper

Mix veal with Pork and prepare a marinade with a bottle of red wine, shallot, minced garlic cloves, thyme, parsley, bay leaf and salt and pepper. Marinate the pork loin and the veal cut into strips for 12 hours.

Drain the meat and fry in butter.

On a 24 x 24 cm  sheet of puff pastry , add egg with a brush , place the meat in the centre of the pastry in a 10 x 18 cm rectangle, fold over the edges and weld the whole thing together, then turn it over so that the weld is underneath.  Make 2 fireplaces, brown and chisel the top of the pastry.

Bake in a closed oven immediately after the bread, at 220°C, for 30 to 40 mn, cover with aluminium foil as soon as the pâté has started to brown.

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