Lorraine pâté: my recipe for a crispy yet melt-in-your-mouth texture

Lorraine pâté is my favorite kind of "weekend" dish: it smells wonderfully of puff pastry browning, it crackles a little in the oven, and when you cut into it, you find a very juicy stuffing, flavored with white wine and herbs.

The first time I did it seriously, I understood something: the secret is not to complicate things, but to respect the marinade and to manage the humidity well.

In the traditional recipe, you start with a mixture of pork and veal cut into small cubes, marinated in (rather dry) white wine, with shallots, parsley, and a touch of nutmeg. I keep the garlic light to maintain the classic style.

And most importantly, I lightly flour the meat before enclosing it in the pastry: this helps to bind the juices during cooking, resulting in a tender rather than soggy meat.

To stay true to the season without straying from the recipe, I simply add a classic side dish to serve alongside: sautéed button mushrooms and a little parsley. It remains Lorraine at heart (simple and generous), and it perfectly balances the richness of the puff pastry.

From an organizational standpoint, you can marinate the meat while the oven preheats and you prepare the dough.

And if you like it nice and crispy: hot baking sheet, oven well preheated, and a small hole at the top to let the steam escape. Simple, effective.

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Crispy and melting Lorraine pâté

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

23

minutes

Cooking

34

minutes

Calories

822

kcal

Total time

57

minutes

A true Lorraine classic: a recipe with a beautifully golden, crispy pastry and a tender, flavorful pork and veal filling marinated in white wine. Served with sautéed mushrooms and a salad, it's the real deal!

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Ingredients

• 2 rolls of all-butter puff pastry (approx. 230g each)

• 250g of pork loin

• 250g veal (shoulder or rump)

• 2 shallots (approx. 30g each)

• 2 garlic cloves (approx. 3g each)

• 10g of flat-leaf parsley

• 12 cl of dry white wine

• 1 level tablespoon of flour (approx. 10g per tsp)

• 1/2 teaspoon of nutmeg

• 1 teaspoon of fine salt

• 1/2 teaspoon of ground black pepper

• 1 egg (for the egg wash)

• 250g of button mushrooms

• 1 onion (approx. 120g each)

• 1 tablespoon of neutral oil (approx. 10g per tsp)

• 15 g of butter

• 1 tablespoon of lemon juice (approx. 15g per tsp)

Preparation steps

• Cut the pork and veal into small cubes of about 1 cm (not minced: we want some texture). Put them in a salad bowl.
• Finely slice the shallots. Mince the garlic and parsley. Add them to the meat along with the white wine, nutmeg, salt, and pepper. Mix for 1 minute, cover with plastic wrap, and marinate for 12 minutes at room temperature (just enough time to prepare the rest).
• Preheat the oven to 220°C (fan oven). Place a baking tray inside so that it is nice and hot.
• Meanwhile, prepare the side dish: finely chop the onion and slice the mushrooms. Heat the oil and butter in a large frying pan, add the onion, season lightly with salt, and sauté for 4 minutes. Add the mushrooms, increase the heat slightly, and sauté for 7 minutes. Finish with the lemon juice and a little parsley. Keep warm.
• Quickly drain the meat (reserve 2 tablespoons of marinade). Return the meat to the bowl, add the flour, and mix to coat. Add the reserved 2 tablespoons of marinade: the stuffing should be moist but not swimming.
• Unroll the first puff pastry disc onto a sheet of baking paper. Place the filling in the center, forming a dome, leaving a 2.5 cm border all around.
• Brush the edge with a little beaten egg. Cover with the second disc of dough. Seal carefully by pressing the edges together (first with your fingers, then with the back of a fork).
• Brush the top with egg wash. With the tip of a knife, make 3-4 small decorative incisions and create a small vent in the center (a 5 mm hole) to allow steam to escape.
• Slide the pie (with its paper) onto the hot baking tray. Bake for 12 minutes at 220°C, then reduce the temperature to 190°C and continue baking for 22 minutes, until it reaches a nice amber color.
• Let it rest for 6 minutes before slicing: the stuffing will settle and remain nice and juicy. Serve with the sautéed mushrooms (and a green salad if you have one).

📊 Nutritional Information

1 serving (approx. 330g)

* RDA = Recommended Daily Allowance

📝 Notes

If you see a little juice escaping when cutting, that's a good sign: it's juicy! Just let it rest for a few more minutes next time, and slice the Lorraine pâté with a well-serrated knife so as not to crush the puff pastry.

💡 Chef's Tips

For truly crispy puff pastry, a preheated baking sheet makes all the difference: the bottom sears instantly. And dusting the meat in the pâté with flour is the subtle touch that prevents it from becoming soggy.

🔄 Variations

• For an even more traditional Lorraine pâté: replace the garlic with 1 extra shallot and increase the parsley.
• A classic bistro recipe: serve with a lamb's lettuce salad dressed with mustard (on the side, not in it) to keep with the theme.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.