Pork and calf lorraine pâté

Ingredients

For 1 kg

• 300 g puff pastry
• 300 g pork spine
• 300 g of veal
• 1/2 onion
• 1 shallot
• 10 cl of dry white wine (Gray-of-Toul type)
• 1 bay leaf
• 1 teaspoon (s) of fine salt
• 1 egg yolk
• 1 tablespoon (s)

Preparation

1. Chop the diced meats the day before. Cut the onion and shallot it into pieces and put everything in a bowl. Add the wine, bay and salt. Mix and reserve this stuffing one night in the fridge.

2. Spread the puff pastry in a rectangle 30 x 20 cm by 2 mm thick.

3. Drain the stuffing and remove the spices.

4. Place it in a 10 cm wide strip 20 cm long in the center of the paste rectangle.

5. Fold the big sides on the stuffing, then the little ones.

6. Make a rectangular lowering of 10 x 20 cm with the rest of the dough and place it on the pâté, weld the two pasta by moving them with water. Brown with the beaten egg yolk with the milk. Reserve 20 to 30 minutes in the fridge so that the firmer dough.

7. Beautifully incise with a knife for decoration.

8. Cook in the preheated oven at 180 ° C for 45 to 55 minutes.