Ingredients
For the stuffing
- 400 g pork roll
- 400 g boneless veal shoulder
- 4 shallots
- 1 small white leek
- 1 pinch of nutmeg
- 1 tablespoon(s) of wine vinegar
- 50 cl of Riesling
- 1 small stalk of celery
- 1 bunch of parsley
For the dough
- 375 g of flour
- 2 eggs + 1 yolk
- 125 g of lard
- 12.5 cl of hot water
For the jelly
- 4 leaves of gelatin
- 1/2 tablet of vegetable broth
Preparation
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The day before, cut the meat into very small cubes. Peel and mince the shallots. Wash and chop the leek white. Wash and cut the celery into small cubes. Wash and chop the parsley. Place the ingredients in a salad bowl, salt, pepper, season with nutmeg, pour in the vinegar and wine. Mix, cover and refrigerate for 12 hours.
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The same day, prepare the dough 3 hours before: in a bowl, mix the flour, whole eggs and lard. Gradually add the hot water and 1 pinch of salt while working the dough. Make a ball, wrap it in film and let it rest for 30 minutes in the fridge.
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Preheat the oven to 210°/th.7. Roll out the dough on a floured work surface into a rectangle measuring 35 x 20cm. Place it on a baking tray lined with parchment paper. Drain the meat (reserve the marinade) and arrange it in a sausage shape on the dough. Fold the dough over at the ends, then roll to enclose the filling. Brush with egg yolk and make 3 chimneys on top. Hold them open with strips of aluminum foil rolled up on themselves.
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Bake the pâté for 10 minutes, lower the oven to 180°/th.6 and continue cooking for around 35 minutes. Leave to cool out of the oven.
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For the jelly: soften the gelatin in cold water. Reheat the marinade by adding 25 cl of water and half a crumbled stock tablet. When boiling, add the well-drained gelatin off the heat, mix, and leave to cool slightly.
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Pour the jelly into the chimneys of the pâté. Leave to cool for at least 2 hours. The ideal is to refrigerate the pâté for 1 hour, then take it out to room temperature 1 hour before serving.
