Recipe for Lorraine Pâté à la Laurent Mariotte

Marinade preparation The day before, finely chop the meats with a knife. Coarsely chop the shallot and onion, then combine them in a container. Add the white wine, salt, and bay leaf, mix well, and let the mixture rest covered in the refrigerator for 12 hours.

Preparation of the dough The next day, roll out the puff pastry into a rectangle measuring 30x20 cm, with a thickness of 2 mm. Drain the marinade, remove the herbs, and spread the meat into a strip 10 cm wide and 20 cm long in the center of the rectangle of dough. Fold the long sides of the dough over the meat, then fold the short sides. Use the remaining dough to form a second rectangular piece measuring 10x20 cm and place it on top of the pie (seal the two pieces of dough together by slightly moistening them with water).

Let the dough rest. Brush the dough with a mixture of egg yolk and milk. Allow the pastry to rest in the refrigerator for 20 to 30 minutes so that the dough firms up, making it easier to make the decorative incisions with a knife.

Cooking: Place the dish in a preheated oven at 180°C. Bake for 45 to 55 minutes. Serve warm, accompanied by a green salad.