Pâté Lorrain with a Twist

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 250g (0.55 lb) ground veal 250g (0.55 lb) ground veal
• 150g (0.33 lb) bacon, finely chopped 150g (0.33 lb) bacon, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 sheets of puff pastry 2 sheets of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 11g)
• Carbohydrates: 18g (Sugars: 1g)
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the ground pork, ground veal, chopped bacon, onion, garlic, parsley, thyme, salt, black pepper, and nutmeg. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Roll out one sheet of puff pastry and line a greased baking dish with it, leaving the edges hanging over the sides.
4. 4.
   Spoon the meat mixture onto the pastry-lined dish, spreading it evenly.
5. 5.
   Roll out the second sheet of puff pastry and place it over the meat mixture. Press the edges of the two pastry sheets together to seal the pie.
6. 6.
   Brush the top of the pastry with the beaten egg to create a golden crust.
7. 7.
   Using a sharp knife, make a few small slits on the top pastry to allow steam to escape during baking.
8. 8.
   Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Ground Pork — Ensure the ground pork is fresh and of high quality to enhance the flavor of the pâté.
• Ground Veal — Opt for lean ground veal to keep the dish moist without excessive fat.
• Bacon — Choose a smoky bacon variety to add depth to the overall taste.
• Fresh Herbs — Use fresh herbs instead of dried ones to maximize the aromatic impact on the dish.
• Puff Pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before using.

Tips & Tricks

• For a smokier flavor, you can add a dash of liquid smoke to the meat mixture.
• Serve the Pâté Lorrain warm or at room temperature for the best taste and texture.
• Accompany the dish with a tangy mustard or a side of pickles to complement the richness of the pâté.
• Experiment with different herbs and spices to personalize the flavor profile of the dish.
• Leftover Pâté Lorrain can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Slice the Pâté Lorrain into individual portions and serve it as an appetizer or a main course. Pair it with a fresh green salad or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, garnish the Pâté Lorrain with a sprig of fresh thyme or parsley. Serve it on a decorative platter or wooden board for a rustic touch.