# Le pâté lorrain

A traditional dish from the Lorraine region featuring marinated pork and veal enclosed in a crisp puff pastry crust.

- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

- pork meat, diced
- veal meat, diced
- shallot, finely chopped
- garlic, minced
- parsley, chopped
- white wine
- puff pastry
- egg yolk, beaten

## Instructions

1. Mix the diced pork and veal with the chopped shallots, minced garlic, chopped parsley, and white wine in a large bowl.
2. Line a round pastry ring with a sheet of puff pastry.
3. Fill the pastry shell with the marinated meat mixture.
4. Cover with a second sheet of puff pastry, seal the edges, and brush the top with egg yolk.
5. Score the top of the pastry with a knife to create a decorative pattern and bake until golden brown.

## Equipment

- large bowl
- round pastry ring
- pastry brush
- knife

## Source

- Original video: https://www.facebook.com/reel/1397325875827650
- Creator: 40K views · 6.2K reactions | ✨Le pâté lorrain - cochon et veau marinés au vin blanc, relevés de persil, d’échalotes et d’ail, dans une pâte feuilletée croustillante. Une spécialité de Lorraine qu’on aime pour son côté rustique et réconfortant.

🏠Disponible sur notre boutique en ligne ou à retrouver dans nos boutiques parisiennes. | Maison Verot
- Recipe page: https://www.cliprecipe.com/recipe/693615a7-3c1d-4f54-9af0-1cf4476848c3
- Extracted: 2026-09-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt