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Pâté Lorrain

Chef/Owner Jérôme Boulanger,
Le Croissant

Buttery, flaky crust surrounds tender, wine-soaked meat. A classic from the Lorraine region. The pastry can be purchased at Le Croissant.

Ingredients
Pastry
2 cups flour
3/4 tsp salt
4 tsp butter, melted
1/2 cup water
2/3 cup butter, softened

Filling
400g pork shoulder
1 Tbsp salt
2/3 cup good quality, dry white wine
1 bunch parsley, chopped
pinch grated nutmeg
pepper to taste
1 egg, beaten

Method
Pastry
1. In a large bowl, mix flour, salt, melted butter and water.
2. Knead the pastry until all liquid is absorbed. Chill for 15 min.
3. Form pastry into a ball and score the ball with an X.
4. Pull out each section of the X so the dough forms a cross.
5. Roll out the cross, so the four arms are four times thinner than the centre.
6. Spread some soft butter over the centre and fold the arms of the cross in, one after another to form a square.
7. Roll the dough to form a rectangle with a length three times longer than the width.
8. Fold the pastry in thirds.
9. Turn 90˚ and repeat step 8.
10. Wrap in plastic. Chill 1/2 hour.
11. Repeat steps 7-10 twice more.

Filling
1. Remove fat from pork and cube.
2. In a medium bowl, combine remaining ingredients, except egg, with pork and chill 12 hours.

Assembly
1. Roll the pastry into two equal rectangles a couple of mm thick.
2. Place a spoonful of meat in the centre of one rectangle.
3. Brush egg on the pastry around the meat. Top with the second rectangle. Press around the edges to seal.
4. Score pastry in decorative patterns and brush with egg. Place on baking sheet. Bake for 25 min at 350˚F.

Yield 6 servings

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