Pâté lorrain

What to get ready

• Puff pastry 1.3 lb
• Pork 14.1 oz
• Veal 8.5 oz
• White wine 1 cups
• Shallots 1.6
• Parsley 0.7 oz
• Chicken eggs 2
• Black pepper 0.3 oz
• Bay leaf 4 leaves

Method

1. 1 Cutting pork and veal into thin strips with a knife, rather than mincing them, while preserving the meat fibers is a hallmark of pâté lorrain.
2. 2 Marinate the meat with white wine, red onion, parsley, pepper, and bay leaves for 12 hours in the refrigerator.
3. 3 Remove the meat and let it drain completely. Discard the bay leaves and reserve 2 tablespoons of the marinade.
4. 4 Arrange the meat in a long block between layers of puff pastry, fold the edges tightly, and then poke two holes for steam to escape on the surface.
5. 5 Brush with egg wash and bake at 200 degrees for 20 minutes, then lower the temperature to 180 degrees and bake for another 25 minutes until the filling is cooked through.

With an appliance

• Air fryer 1 hr 10 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 29 minutes, rotate the tray at minute 14; divide into two smaller molds because the oven does not contain a large mold. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.