Skip to content

Meat, Northern, Eastern and Western France

Pâté lorrain with green salad

Pâté lorrain is a flaky savory pie filled with pork and veal marinated in white wine, serving 4 people in about 1 hour 40 minutes, with medium difficulty, for €2.90 per person. The key to success is the long marinade for the meat and the cream poured in at the end of baking, which keeps the filling moist rather than dry.

A beautiful flaky pâté lorrain, filled with pork and veal flavored with white wine, served warm with a green salad.

Pâté lorrain with green salad
Total time
1 h 40
Difficulty
Medium
Cost per person
€2.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Pâté lorrain is a golden, crisp pie hiding a filling of pork and veal flavored with white wine and shallots. Under the flaky crust, the meat stays tender thanks to the marinade, and the cream added near the end of baking keeps it from drying out. Served warm, it stays rich and moist.

It's a winter dish that takes a bit of planning but little active work, perfect for a family Sunday or a meal that impresses without taking up your whole day. Kids like the flaky pastry and the mild filling, and a simple green salad is all you need alongside it.

The ingredients

4 people

Dairy

  • Puff pastry sheets 2
  • Eggs 2
  • Thick heavy cream 10 cl

Butcher

  • Pork shoulder 350 g
  • Veal roast 250 g

Pantry

  • Dry white wineoften in the pantry 20 cl
  • Vinaigretteoften in the pantry 4 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 3
  • Garlic 2 cloves
  • Parsley 5 sprigs
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the pork and veal into small cubes and marinate them with the wine and the chopped shallots, garlic and parsley.

    Marinate for at least three hours, overnight is even better.

  2. Drain the meat and season with salt, pepper and nutmeg.

    Don't forget the salt, the meat tastes bland without it.

  3. Roll out the first sheet of puff pastry on a baking tray, spread the meat on top leaving a border, cover with the second sheet and seal the edges.

    Set the tray on a sheet of parchment paper, so the pâté can be moved without breaking.

  4. Brush the top with egg yolk, cut a small chimney hole and bake at 200°C. 50 min

    Lower the oven to 180°C after twenty minutes.

  5. Mix the cream with one egg, pour it through the chimney, let rest for ten minutes and serve with the salad. 10 min

    This cream makes the pâté moist instead of dry.

Our tips to get it right

  • Prick the bottom pastry lightly with a fork before adding the filling, so it doesn't puff up unevenly in the oven.
  • Let the pâté rest for ten minutes before slicing, so the filling holds together instead of spilling out.
  • If the top browns too fast, cover it loosely with foil for the last few minutes of baking.

The variations

  • Swap the veal for chicken for a milder, less pronounced filling.
  • For a vegetarian version, replace the meat with mushrooms and lentils cooked in white wine.
  • To save time, skip the overnight marinade and let the meat sit for just one hour, the flavor will be a bit lighter.

What to serve it with

  • Green salad with vinaigrette
  • Pickles and pearl onions
  • A glass of dry white wine

Storage

Pâté lorrain keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, and reheats best in the oven to keep the pastry crisp. Avoid the microwave, which softens the flaky crust.

Questions about this dish

Can you make pâté lorrain ahead of time?

Yes, you can prepare the filling the day before and assemble the pie just before baking. You can also bake it ahead and reheat it in the oven before serving.

Which puff pastry works best for this recipe?

An all butter puff pastry gives a richer, crispier crust. Store bought pastry works perfectly well if you don't have time to make your own.

Can you replace the white wine in the marinade?

You can use chicken broth with a splash of white vinegar for an alcohol free version. The flavor will be a bit milder but the meat will still taste good.

Is pâté lorrain good for kids?

Yes, the filling is mild and kids generally love the flaky pastry. You can reduce the nutmeg slightly if serving it to young children.

How long does it take to make a pâté lorrain with green salad?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pâté lorrain with green salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pâté lorrain with green salad cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Recipes with cream

See all