Pâté Lorrain

Technical stages for Pâté Lorrain :

• Marinade to prepare the day before.
• Cut the meat into 4 cm x 1.5 cm (1,57 x 0,59 inches) pieces.
• Peel and cut the shallots: in thin slices, then in two.
• Coarsely chop the parsley.
• Dice the bacon (or buy pre-diced pork belly).
• Put in a large glass bowl and cover with the dry white wine. Add a few peppercorns.
• The next day:
• the puff pastry and give it a round shape.
• Keep the trimmings for decoration.
• Drain he meat by pressing it between your hands and form a rectangle on the pastry.
• Leave little of the marinazde with the meat as it has been fully flavoured overnight.
• Fold the bottom and top over the meat and brush with egg yolk.
• Repeat with the larger sides, welding with egg yolk. The folded paté has a rectangular shape.
• the whole surface so that it is crunchy and golden when baked.
• Use a long knife to cut diagonal stripes in one direction and then in the other. It doesn't matter if the knife cuts into the dough (quite the opposite actually) as there is no chimney in a paté lorrain.
• make little clusters of dough that you will stick on top of the pattie and glaze with egg yolk.
• Put on a slightly greased baking sheet and bake without opening the oven for 20 to 25 minutes at 230°C or 446°F. When the pastry is golden, take out of the oven and slice into 6 or 8 servings.