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Lorraine Pâté

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Lorraine Pâté

  • Non Veg
  • 1 hr
  • Serves 2
  • Medium



The Lorraine pate is a culinary delicacy originating from Lorraine. This is the oldest recipe to originate from Lorraine under the label of small Lorraine pates. The strong aroma of the dish emanates from the meat marinade and it usually accompanies a light green salad as a part of appetizers.

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How to Make Lorraine Pâté

  • Preheat the oven to 180 degrees Celsius
  • You will need to prepare for this dish one day before you cook the dish.
  • Chop up and mince the meat of veal and pork together. Chop up the onion and shallots into small chunks and mix them together in a medium-sized bowl.
  • Add white wine, salt, and bay leaf to the mixture and stir well.
  • After that, cover the mix and put it in a refrigerator for 12 hours.
  • The next day take out the puff pastry and roll it out onto a 2 mm thick 30 x 20 cm rectangle. Drain the water from the meat mixture, get rid of the bay leaf and spread in a 10 cm wide and 20 cm long strip. First, fold the long sides of the pastry and then the shorter ones.
  • Now roll out a 10x 20 cm rectangle shaped piece of the remaining pastry and place it over the previously laid out pastry (you can conjoin the two layers of pastry with water).
  • Take the egg yolk in a small bowl and add milk to it. Stir well and then brush the mixture over the pastry.
  • Let it chill for 20 to 30 minutes in the refrigerator to stiffen up the pastry in order to be able to make perfect slits with the knife as decoration.
  • Bake in the preheated oven for 40- 50 minutes
  • Take out, let it cool for 1 – 2 minutes and then serve with green salad.


This recipe is included in the oldest cookbook of France in 1392 called Le Viandier by Guillaume Tirel well known as Taillevent.

Noel Zola

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