minced meat pie from Lorraine, France
Preparation 30 min/Cooking 40 min/Break (marinade) 1 night
- 500 g boneless pork loin
- 1 piece garlic
- 1 shallot
- 1 tablespoon of parsley
- 1 sheet of laurel
- 1 branch of thyme
- 2.5 dl of dry white wine
- 500 grams of puff pastry
- 1 egg
- Salt and pepper
The day before: Cut the pork loin into small cubes, add the chopped garlic and shallot, parsley, bay leaf and thyme.
Add the white wine. Mix gently.
Cover and chill overnight.
Next day: Flatten half of puff pastry to obtain a rectangle about 40 cm long by 20 cm . Brown with egg.
Drain the meat. Place it in the center of the rectangle. Leave 5 to 6 cm of free paste all around and fold the dough over the meat.
Place the preparation on a baking sheet. Flatten the other half of the dough to obtain the lid of the pie, of the same size.
Thoroughly weld the lid and pierce 2 fireplaces.
Gild with the egg and decorate the top of the pie by scratching the surface with a knife.
Bake at 210 ° C (th 7) for about 40 minutes.
Serve very well hot.
Some people prefer to taste the lukewarm or cold Lorraine pâté. In any case, you will serve it as a starter or main dish with a green salad.