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.

Bon appetite!