Paté lorrain

Closed oven cooking

Ingredients :

You'll need :

• 300 gr of pork loin.
• 300 g of veal.
• 1 Bottle of red wine.
• 80 g of shallot.
• 2 cloves garlic.
• Thyme.
• 30 g of parsley.
• Laurel.
• 1 puff pastry.
• Salt and pepper.
• Butter.
• 2 egg yolks.

Preparation :

1. Prepare a marinade with a bottle of red wine, the shallot, minced garlic cloves, thyme, parsley, bay leaf and salt and pepper.
2. Marinate the pork loin and the veal cut into strips for 12 hours.
3. Drain the meat and brown it in butter.
4. On a 24 cm x 24 cm sheet of puff pastry brushed with egg, place the meat in the center of the pastry in a rectangle 10 by 18 cm, fold the edges, and seal the whole, then turn everything over so that the weld is on the bottom. Make 2 chimneys, brown and chisel the top of the pâté.
5. Bake in a closed oven immediately after the bread, (at 220°C), for 30 to 40 minutes, cover with aluminum foil as soon as the pâté has started to brown.

Bon appetit… and go here to discover all our recipe ideas with a wood-fired oven!

Good to know: if you are lucky enough to have a garden, you can reuse the cooled ashes in your vegetable garden or at the foot of your rosebushes. Ashes are rich in elements that promote plant growth.