Pâté from Lorraine

Pâté from Lorraine is a classic French dish that combines the richness of veal and pork with the aromatic flavors of shallots and parsley. This savory and indulgent pâté is encased in a flaky puff pastry, creating a delightful combination of textures and tastes. The meat is marinated in white wine, allowing it to absorb the flavors and become tender and flavorful. The pastry acts as a beautiful casing, providing both visual appeal and a buttery, crispy exterior.

Serve the Pâté from Lorraine hot, accompanied by a fresh green salad. The combination of the rich and savory pâté with the refreshing salad creates a well-balanced and satisfying meal. This dish is perfect for special occasions, gatherings, or whenever you crave a taste of authentic French cuisine. Prepare to savor the flavors of Lorraine with every delicious bite of this exquisite pâté.

Serves: 5

INGREDIENTS:

• 1/2 pound veal
• 1/2 pound pork
• 2 shallots, finely chopped
• 1 cup parsley, finely chopped
• 1 bottle white wine
• Pepper and salt
• 2 sheets puff pastry
• 1 egg yolk

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Cut the veal and pork into thin strips.
3. In a bowl, mix the veal, pork, shallots, parsley, white wine, pepper, and salt. Cover the bowl and refrigerate the mixture overnight or longer to allow the flavors to meld.
4. On a floured work surface, roll out two-thirds of the puff pastry into a rectangle.
5. Remove the meats from the marinade, ensuring to drain any excess liquid. Place the marinated meats neatly in the middle of the puff pastry rectangle, leaving a 1-inch border all around.
6. Fold up the sides and ends of the puff pastry to encase the meat, creating a basket-like enclosure.
7. Roll out the remaining puff pastry to form a top crust. Place it over the meat and pinch the edges of the top and bottom pastry together tightly to seal the pâté.
8. Use a pastry brush to lightly brush the top and sides of the pastry with the beaten egg yolk. This will give the pâté a golden and glossy finish.
9. Optional: Cut additional puff pastry into decorative shapes, such as leaves, and apply them on top of the pastry. Brush these decorations with the beaten egg yolk as well.
10. With a sharp knife, create two small holes on the pastry to serve as chimneys, allowing steam to escape during baking.
11. Bake the pâté in the preheated oven for 15 minutes.
12. Reduce the oven temperature to 350°F and continue baking for an additional 45 minutes or until the pastry turns golden brown.
13. Once baked, remove the pâté from the oven and let it cool slightly before serving.
14. Serve the Pâté from Lorraine hot, accompanied by a green salad to balance the richness of the dish.

This Pâté from Lorraine is a delightful French delicacy, featuring a flavorful blend of veal, pork, shallots, and parsley encased in a flaky puff pastry. It is a perfect choice for special occasions or whenever you want to indulge in the authentic flavors of Lorraine cuisine. Enjoy each bite of this savory and visually appealing dish!