Lorraine pork and veal pastry
Pork and veal marinated in Riesling and enclosed in golden puff pastry.
Active time1 h
Cooking45 min
Total14 hResting : 12 h
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Ingredients
- 1 clove of garlic
- 4 fresh flat-leaf parsley sprigs
- 3 shallots
- 3 bay leaves
- 1 raw egg for glazing
- 1 raw egg for the filling
- 400 g boneless pork neck
- 400 g boneless veal shoulder
- 1 pinch of ground nutmeg
- 800 g puff pastry
- 1 pinch of ground black pepper
- 750 ml dry Riesling
- 2 pinches of fine salt
- 1 whole clove
Preparation
Dice the pork and veal. Peel and chop shallots and garlic; wash and chop parsley. Mix meat, chopped aromatics, whole clove, bay, salt, pepper, nutmeg and Riesling in a covered container. Refrigerate for at least 12 hours.
1 clove of garlic4 fresh flat-leaf parsley sprigs3 shallots3 bay leaves400 g boneless pork neck400 g boneless veal shoulder1 pinch of ground nutmeg1 pinch of ground black pepper750 ml dry Riesling2 pinches of fine salt1 whole clove- knife
- chopping board
- lidded container
Drain the meat and chopped aromatics thoroughly; remove clove and bay and discard the raw marinade. Mix in the egg intended for the filling. Roll 500 g pastry onto baking paper, leaving generous borders around a central strip of filling. Spread the filling in an even layer about 3 cm thick. Roll the lid pastry (300 g) to fit the top.
1 raw egg for the filling800 g puff pastry- colander
- bowl
- spoon
- rolling pin
- baking paper
- baking tray
Beat the glazing egg. Fold the wide borders over the filling, brush joins with a little beaten egg and add the lid. Seal the edges. Brush the top with the rest of this egg. Cut small steam vents and lightly score a pattern without cutting through.
1 raw egg for glazing- bowl
- fork
- pastry brush
- knife
Heat the oven to 200 °C. Bake for 30 minutes, then reduce to 180 °C for about 15 minutes more. The pastry should be golden. Check the centre of the filling reaches 74 °C with a food thermometer; continue baking if necessary. Serve hot.
- oven
- baking tray
- oven gloves
- knife
- food thermometer
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration