“For me, Lorrain pâté is a childhood memory. It was on the table at every family meal.”
300 g of pork loin
300 g of cushion of veal
1 bay leaf
10 cl of dry white wine
1 teaspoon of table salt
300 g of puff pastry
1 egg yolk
1 tablespoon of milk for browning
The day before, mince the meats with a knife. Chop the onion and shallots in chunks and mix it all together in a bowl.
Add the white wine, the salt and the bay leaf. Mix well, then cover and refrigerate for 12 hours.
The next day, roll out the puff pastry into a 2mm thick 30 x 20 cm rectangle. Drain the meat mixture, remove the bay leaf, then spread it on the centre of the pastry in a 10 cm wide and 20 cm long strip. Fold the long sides of the pastry over the meat mixture, then the short sides. With the remaining pastry, roll out a 10 x 20 cm rectangle and place it over the first pastry (join the two pastries with a bit of water).
Brush the pastry with the egg yolk mixed with the milk. Chill for 20 to 30 minutes in the refrigerator to stiffen the pastry in order to make slits with a knife for decoration.
Bake in a preheated oven at 180°C for 45 to 55 minutes.
Serve warm with a green salad and Gris de Toul wine.